Low carb/sugar free pumpkin cheesecake (recipe)

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Low carb/sugar free pumpkin cheesecake (recipe)
NameLow carb/sugar free pumpkin cheesecake
IngredientsLight cream cheese Splenda granular Vanilla extract Eggs Canned pumpkin puree Ground cinnamon Apple pie spice
Cooktime (in hours)0.75
Preptime (in hours)0.333333333
Totaltime (in hours)1.083333333
Keto friendlinessKeto friendly
Calories168.2
Fat14.2
Protein6.9
Carbohydrate3.5
Fiber0.5
Net carbohydrates3
Sugar2.4
Saturated fat7.7
Cholesterol (mg)88.5
Sodium244.4
Servings8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
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Low carb/sugar free pumpkin cheesecake (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Low carb/sugar free pumpkin cheesecake (recipe) image(external)

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Low carb/sugar free pumpkin cheesecake (recipe)


  1. Preheat oven to 325 8F.
  2. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
  3. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
  4. Add pumpkin and spices to remaining batter and stir until blended.
  5. Carefully spread pumpkin layer over first layer.
  6. Bakein preheated oven 35-45 minutes or until center is almost set.
  7. Allow to cool, then chill several hours or overnight.
  8. Serve with whipped cream if desired and wait for compliments.
  9. I used a 10\ by 8\ glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9\ by 13\ baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

    Food tags
    Dessert,


Low carb/sugar free pumpkin cheesecake (recipe) details

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Time:
Prep Time in Hours and Mins:1H5M

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Contributors: Prab R. Tumpati, MD