Low Carb Pumpkin Cheesecake
It may look a little complicated, but it is very simple and delicious!!! Even my non-lowcarb family loved this! Great flavor and texture and a nice substitute for holiday desserts!
- Ready In:
- 2hrs 20mins
- 24 ounces cream cheese (3 8-ounce packages)
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 4 eggs, plus
- 1 egg yolk
- 3 tablespoons sour cream
- 1 (15 ounce) can prepared pumpkin
- 1 1⁄4 cups Splenda sugar substitute
- 2 cups ground nuts (almond or pecan work well)
- 6 tablespoons melted butter
- Preheat oven to 350-degrees.
- Mix 1/4c Splenda, ground nuts and butter.
- Press into springform pan.
- Bake for 20 minutes.
- Turn oven down to 300-degrees.
- Bring all cold ingredients to room temperature.
- With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
- Add all other ingredients except eggs and pumpkin.
- When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
- Fold pumpkin into the batter.
- When pumpkin is blended, do not mix any more.
- Always treat the batter gently.
- Add the pumpkin batter to a well greased springform pan.
- Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
- Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
- This is called a water bath.
- It is a gentler way to cook the cheesecake.
- Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
- Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
- Turn oven off and leave cheesecake in until the oven is completely cool.
- The cheesecake can even be left overnight at this point.
- Cracks can also occur when a cheesecake cools too quickly, so don’t rush this process.
- Let it set up for several hours in the fridge, preferably overnight.
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It would be helpful to have instructions regarding greasing the springform pan BEFORE making the crust and baking it! I had to figure out how to grease the sides of the pan afterward, and wonder if the crust won't be stuck to the bottom. There's quite a bit of butter in it, so here's hoping! Otherwise there are lots of great details, and the filling is delish.
This is an absolutely delicious cheesecake. I never baked a cheesecake before and was a little apprehensive, especially about the water bath :-) but it turned out great, moist and no cracks and GREAT flavor. Made it for Thanksgiving and everyone loved it. I will make again and again! I loved it so much I tweaked it for a lemon version for Valentine's Day, and it turned out great too. Thank you, Laura, for posting this awesome recipe!
This is a delicious recipe and you'd never know it was low-carb. I wanted to make a lemon cheesecake for Valentine's Day, so used the following tweaks after researching lots of other recipes... Obviously, omit the pumpkin and pumpkin pie spice! I used Neufchatel cheese to make it a little less in fat (did with the pumpkin one too and turned out and tasted great.) Omitted the egg yolk also--did not miss it. For the lemon flavor, I used the zest and juice of 2 large lemons. I used 1/4c 2% Greek yogurt instead of sour cream. Water bath is a must and this slow bake prevents excess browning and hopefully some cracks! It set beautifully and was not dry. I served with garnish of fresh mixed berries. YUM!! Hope to post a picture later.