Layered pumpkin cheesecake (recipe)
| Layered pumpkin cheesecake (recipe) | |
|---|---|
| Name | Layered pumpkin cheesecake |
| Ingredients | Light butter • Pumpkin puree • Pumpkin pie spice • Pecan halves |
| Cooktime (in hours) | 4 |
| Preptime (in hours) | 0.2 |
| Totaltime (in hours) | 4.2 |
| Keto friendliness | Keto friendly |
| Calories | 17 |
| Fat | 1.1 |
| Protein | 0.3 |
| Carbohydrate | 2 |
| Fiber | 0.2 |
| Net carbohydrates | 1.8 |
| Sugar | 0.4 |
| Saturated fat | 0.7 |
| Cholesterol (mg) | 1.9 |
| Sodium | 8.5 |
| Servings | 16 |
| Reviewaggregate | |
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
- Coat an 8x3-inch springform pan with nonstick spray.
- Place cookies in food processor; pulse until finely chopped.
- Add melted butter; process until crumbs begin to stick together.
- Press over bottom of prepared pan.
- Stir in 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.
- Stir remaining tub of cheesecake filling, pumpkin puree and pumpkin pie spice in same large bowl until blended and smooth.
- Evenly spread over plain cheesecake in pan.
- Cover and refrigerate at least 4 hours or until set.
- To serve, remove pan sides and place pecans around top edge of cake.
- Put caramel sauce into a small ziploc bag, snip a small tip off one corner and pipe sauce on top.
- 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
Time:
Prep Time in Hours and Mins:4H12M
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Contributors: Prab R. Tumpati, MD
