Low Carb Pumpkin Cheesecake recipe
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
  • 1 almond low carb crust
  • 16 oz. of crème cheese (2 – 8 oz. packages)
  • ⅔ cup Splenda
  • 1.5 cup of pumpkin puree (or one can of store bought pumpkin)
  • 1 teaspoon vanilla
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 2 eggs
  1. Beat cream cheese until it appears fluffy
  2. Add sugar, pumpkin, vanilla, cinnamon, and ginger and and beat until well combined
  3. Add eggs one at a time and beat until creamy
  4. Place empty into almond crust into a pan slightly larger than crust pan. Fill with water to halfway up the cake pan. Fill with mixture until full and carefully push rack (and cheesecake) into the oven. You can attempt this pour and move away from the oven but unless your day job is working on a bomb squad most likely this will lead to some filling on the floor and yourself.
  5. Bake for 50-60 minutes keeping a careful eye on the edges if you start to see some browning your cheesecake is ready to be pulled out.
  6. Place cheesecake on a cooling rack for 1-2 hours. Though if you are in a hurry you can speed up the cooling by placing your cheesecake in the refrigerator after 10-15 minutes though you significantly increase the chance of causing a ugly split down the middle of your nice cheesecake.
  7. Finish with 1 cup of whipped heavy whipping cream sweetened with 1 tablespoon of Splenda.
  8. After cooling for 1-2 hours cool overnight(if you can wait that long)
Calories: 186 Fat: 18 Sugar: 1 Fiber: 1 Protein: 5
Recipe by Fat Guy Weight Loss at http://www.fatguyweightloss.com/low-carb-pumpkin-cheesecake-recipe/