Pumpkin ricotta cheesecake (recipe)
Pumpkin ricotta cheesecake (recipe) | |
---|---|
Name | Pumpkin ricotta cheesecake |
Ingredients | Canned pumpkin • Fat-free ricotta cheese • Splenda sugar substitute • All-purpose flour • Pumpkin pie spice |
Cooktime (in hours) | 2 |
Preptime (in hours) | 0.5 |
Totaltime (in hours) | 2.5 |
Keto friendliness | Keto friendly |
Calories | 31.4 |
Fat | 0.2 |
Protein | 1.6 |
Carbohydrate | 6.3 |
Fiber | 1.6 |
Net carbohydrates | 4.7 |
Sugar | 1.7 |
Saturated fat | 0.1 |
Cholesterol (mg) | 0 |
Sodium | 129.7 |
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 ricotta cheesecake (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Recipe instructions
- Preheat oven to 400 degrees. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.
- Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
- Pour mixture into prepared pan. Bake15 minutes. Reduce oven temperature to 275 degrees; bake1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed for 1 hour. Remove from oven; cool completely on wire rack. Remove sprinform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days
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Food tags
Dessert,, Easy
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:2H30M
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Contributors: Prab R. Tumpati, MD