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."
photo by mich_benn
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 (8 ounce) packages light cream cheese (not fat free)
- 1⁄2 cup Splenda granular
- 2⁄3 teaspoon vanilla extract
- 2 eggs
- 1⁄2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon apple pie spice
- whipped cream (optional)
directions
- Preheat oven to 325°F.
- In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
- 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.
- Add pumpkin and spices to remaining batter and stir until blended.
- Carefully spread pumpkin layer over first layer.
- Bake in preheated oven 35-45 minutes or until center is almost set.
- Allow to cool, then chill several hours or overnight.
- Serve with whipped cream if desired and wait for compliments.
- 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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Reviews
-
Yay! Thank you for this recipe. We loved it even with the cracks on top. We too added a bit more pumpkin and used pumpkin pie spice instead of apple pie spice which I couldn't find. Wouldn't even know this was sugar free. -
Made this last night and it was really good! I used /4 C sugar and 1/4 C Stevia. Mine had cracks on top as well but it was eventually covered with whip cream anyways! Great dessert for someone who is on a low carb/sugar eating plan. My friends enjoyed it too even though it was low in carb/sugar. Thanks for coming up with such an easy recipe without all the fuss of a water bath. -
Made this today for my Easter dinner and it turned out delicious! The only thing is that it got quite a few cracks on top - maybe I should have done the water-bath? Oh well, I'm not really trying to score presentation points since it's just me this year. xD Hence a pumpkin dish in the springtime.<br/><br/>Also, I added about 1/3 cup more pumpkin to the mix; there wasn't a whole lot of pumpkin flavor with just 1/2 a cup.
