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Low
Carb Pumpkin Cheese
Cake
This seasonal version is all cheesecake
without a crust, highlighting its pure, creamy pumpkin flavor. Like most
cheesecakes, this one is placed in a water bath to ensure even baking.
Ingredients For Low Carb Pumpkin Cheese
Cake
-
3 packages (8 ounces each) cream
cheese
-
1 can (15 ounces) pumpkin puree
(see note)
-
2/3 cup granular sugar substitute
-
1/2 teaspoon vanilla extract
-
1/2 teaspoon cinnamon
-
1/4 teaspoon ground ginger
-
3 eggs, at room temperature
-
Mint sprigs, for garnish (optional)
-
3 tablespoons lightly toasted and
coarsely chopped pecans, for garnish (optional)
Preparation Method For Low Carb Pumpkin
Cheese Cake
-
Heat oven to 325°F. Spray an 8"
round x
3 inch-deep cake pan with vegetable cooking spray. Line bottom with a round of
parchment or wax paper; spray paper; set aside.
-
In a large bowl, with an electric
mixer on medium, beat cream cheese until smooth. Add pumpkin pure, sugar
substitute, vanilla, cinnamon and ginger; beat until smooth. Beat in eggs
one at a time, just until combined.
-
Pour batter into prepared pan.
Place cake pan in a deep roasting pan and carefully pour in enough boiling
water in roasting pan to reach halfway up sides of cake pan. Bake 42 to 45
minutes, until cake is just set in center. Turn off oven, open door and let
stand in oven 15 minutes. Remove cake pan from water bath and transfer to a
wire rack; cool completely. Run a knife around edge of cake, cover and
refrigerate until chilled (4 hours or overnight).
-
To remove cake from pan, dip bottom
of pan into hot water for just a few seconds to loosen. Place serving
platter over top and invert. Remove pan and peel off paper. Garnish with
mint and pecans, if desired.
-
Note: Use pure pumpkin pure, not
pumpkin pie mix, which is sweetened with sugar.
- Servings: 10
- Protein Serving: 8 grams
- Carbohydrates : 7 grams
Low Carb Dessert
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