Low Carb/Sugar Free Pumpkin Cheesecake

“This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
  3. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
  4. Add pumpkin and spices to remaining batter and stir until blended.
  5. Carefully spread pumpkin layer over first layer.
  6. Bake in preheated oven 35-45 minutes or until center is almost set.
  7. Allow to cool, then chill several hours or overnight.
  8. Serve with whipped cream if desired and wait for compliments.
  9. I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

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