Lower Carb Pumpkin Cheesecake With Crust

This is a spinoff of #104544, but adding a crust.

Ready In:
1hr 35mins
Serves:
Yields:
Units:

ingredients

directions

  • Heat oven to 325°F.
  • Line a 9" round cake pan with wax paper or parchment.
  • Mix ingredients for crust and pat down into bottom of pan.
  • Bake for 10 minutes.
  • Beat cream cheese, corn starch and spenda until light and fluffy.
  • Add pumpkin, vanilla, cinnamon, ginger and nutmeg.
  • Add heavy cream and scrape down mixer.
  • Add eggs, one at a time.
  • Only mix until incorporated.
  • Pour over cooled crust.
  • Put pan in water bath and bake for 65 minutes.
  • Turn oven off and allow cheesecake to cool slowly for an additional 30 minutes.
  • Keep refrigerated for 24 hours before serving.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"This is a spinoff of #104544, but adding a crust."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. encoredesserts
    This is a spinoff of #104544, but adding a crust.
Advertisement