Pumpkin ricotta cheesecake (recipe)

From WikiMD's Wellness Encyclopedia

Pumpkin ricotta cheesecake (recipe)
NamePumpkin ricotta cheesecake
IngredientsCanned 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 friendlinessKeto friendly
Calories31.4
Fat0.2
Protein1.6
Carbohydrate6.3
Fiber1.6
Net carbohydrates4.7
Sugar1.7
Saturated fat0.1
Cholesterol (mg)0
Sodium129.7
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
Pumpkin ricotta cheesecake (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. 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.
  2. 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.
  3. 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
  4. )

    Food tags
    Dessert,, Easy



Keto-meter rating
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Time:
Prep Time in Hours and Mins:2H30M

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Contributors: Prab R. Tumpati, MD