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Low Carb Pumpkin Cheesecake

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“It may look a little complicated, but it is very simple and delicious!!! Even my non-lowcarb family loved this! Great flavor and texture and a nice substitute for holiday desserts!”
READY IN:
2hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350-degrees.
  2. Mix 1/4c Splenda, ground nuts and butter.
  3. Press into springform pan.
  4. Bake for 20 minutes.
  5. Turn oven down to 300-degrees.
  6. Bring all cold ingredients to room temperature.
  7. With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
  8. Add all other ingredients except eggs and pumpkin.
  9. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
  10. Fold pumpkin into the batter.
  11. When pumpkin is blended, do not mix any more.
  12. Always treat the batter gently.
  13. Add the pumpkin batter to a well greased springform pan.
  14. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
  15. Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
  16. This is called a water bath.
  17. It is a gentler way to cook the cheesecake.
  18. Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
  19. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
  20. Turn oven off and leave cheesecake in until the oven is completely cool.
  21. The cheesecake can even be left overnight at this point.
  22. Cracks can also occur when a cheesecake cools too quickly, so don’t rush this process.
  23. Let it set up for several hours in the fridge, preferably overnight.

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