Pumpkin cheesecake (recipe)
| Pumpkin cheesecake (recipe) | |
|---|---|
| Name | Pumpkin cheesecake |
| Ingredients | Pecans • Cream cheese • Splenda granular • Vanilla extract • Canned pumpkin • Sour cream • Eggs • Cinnamon • Ground ginger • Ground cloves • Salt |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1.25 |
| Keto friendliness | Keto friendly |
| Calories | 222.3 |
| Fat | 20.2 |
| Protein | 6 |
| Carbohydrate | 5.1 |
| Fiber | 1.5 |
| Net carbohydrates | 3.6 |
| Sugar | 1.5 |
| Saturated fat | 10.4 |
| Cholesterol (mg) | 116.3 |
| Sodium | 263 |
| Servings | 12 |
| Yield | 1 pie |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pumpkin cheesecake (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Preheat oven to 300 degrees.
- Butter bottom and sides of 9 1/2\ springform pan. Sprinkle pecans over bottom on pan distributing evenly.
- Beat together cream cheese, eggs, splenda and vanilla until well combined and fluffy. Add pumpkin and sour cream, mix thoroughly. Mix in spices. Pour batter over nuts,.
- Bake60-70 mins or until knife inserted in center comes out clean. Cool for 20 mins before removing from pan and refrigerate for at least 2 hrs before serving.
Food tags
Dessert,, Easy
Pumpkin cheesecake (recipe) details
Time:
Prep Time in Hours and Mins:1H15M
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Contributors: Prab R. Tumpati, MD
