Layered pumpkin cheesecake (recipe)

From WikiMD's Wellness Encyclopedia

Layered pumpkin cheesecake (recipe)
NameLayered pumpkin cheesecake
IngredientsLight butter Pumpkin puree Pumpkin pie spice Pecan halves
Cooktime (in hours)4
Preptime (in hours)0.2
Totaltime (in hours)4.2
Keto friendlinessKeto friendly
Calories17
Fat1.1
Protein0.3
Carbohydrate2
Fiber0.2
Net carbohydrates1.8
Sugar0.4
Saturated fat0.7
Cholesterol (mg)1.9
Sodium8.5
Servings16
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Layered pumpkin cheesecake (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Recipe instructions

  1. Coat an 8x3-inch springform pan with nonstick spray.
  2. Place cookies in food processor; pulse until finely chopped.
  3. Add melted butter; process until crumbs begin to stick together.
  4. Press over bottom of prepared pan.
  5. Stir in 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.
  6. Stir remaining tub of cheesecake filling, pumpkin puree and pumpkin pie spice in same large bowl until blended and smooth.
  7. Evenly spread over plain cheesecake in pan.
  8. Cover and refrigerate at least 4 hours or until set.
  9. To serve, remove pan sides and place pecans around top edge of cake.
  10. Put caramel sauce into a small ziploc bag, snip a small tip off one corner and pipe sauce on top.
  11. Plan ahead: Make cheesecake 2 days ahead, then top with pecans and caramel sauce just before serving.

    Food tags
    Dessert, Winter, Thanksgiving, For Large Groups, Refrigerator


Layered pumpkin cheesecake (recipe) details

Keto meter eight.png



Time:
Prep Time in Hours and Mins:4H12M

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Contributors: Prab R. Tumpati, MD