1. Health
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Low-Carb Pumpkin Cheesecake

User Rating 4 Star Rating (15 Reviews)

By

Updated June 04, 2014

Low-Carb Pumpkin Cheesecake
Pumpkin cheesecake can make a nice change from pumpkin pie. This version is richly spiced. The crust is thicker than the regular low-carb cheesecake, but if you want a thinner crust, the other one can be used. If you want a cheesecake that isn't as rich, you can use lower fat cream cheese, though I haven't specifically tested it with more than 1 package of the cream cheese being low-fat.

Ingredients:

  • Crust:
  • 1 ½ cups almond meal
  • ½ teaspoon each of ginger and cinnamon
  • 4 Tablespoons melted butter
  • 4 Tablespoons sugar substitute
  • Filling:
  • 3 8 oz packages cream cheese at room temperature
  • 2 ½ teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ¾ teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • 1 ½ cups sugar substitute, or to taste - I like liquid sucralose as it is zero carb
  • 1 can (about 15 oz) pumpkin
  • 1 Tablespoon vanilla
  • 5 eggs, preferably room temperature
  • ½ cup heavy cream

Preparation:

Heat oven to 375 F.

Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks.

1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.

2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.

3) Add spices and sweetener. Beat again, scrape again.

4) Add pumpkin and vanilla. Beat well, scrape.

5) Add 3 eggs. Beat well (about a minute), scrape.

6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.

7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.

8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.

Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 285 calories.

Sweetzfree is a zero carb liquid sweetener made with sucralose (Splenda).

User Reviews

Reviews for this section have been closed.

 3 out of 5
Some advice from a first time cheesecake maker, Guest Ryan

After reading the reviews on here I decided to follow what some of the other people did in their modifications. To start with I made the crust as directed and use xylitol. The crust was a nice thickness and tasted great, like a real crust. I decided to use sugar-free maple syrup in the filling because I saw some other people did the same. That was my mistake. First, the splenda in the syrup left an after taste which seems stronger than the typical splenda after taste. I also think using a liquid as the sweetner isn't a good idea because it seems to make the filling too liquidy. Next time I'll use xylitol. The recipe says to release the cake from the pan when you take it out of the oven. This seemed odd to me since I knew it wouldn't be set yet so I waited about 2 hours. While the cake basically held together it has a very soft consistency despite being baked for 1hr 20. Next time I would increase the baking time although that might not be necessary if you don't use syrup as I did. It really came out more like a custard with a crust than cheesecake. It tastes good aside from the heavy splenda taste, I decided after making this I officially hate splenda. I also would leave out the half cup of heavy cream next time, or use half as much. It seemed excessive and I think it drowned out the flavors a bit. What I did that was good: -Used Pumpkin Pie spice instead of the ones listed. I probably used like a tablespoon and a half. -Used Xylitol What I did that wasn't good: -Used Splenda -Didnt let it bake long enough -Took it out of the pan too soon after 2 hours

49 out of 51 people found this helpful.

See all 15 reviews

©2014 About.com. All rights reserved.

We comply with the HONcode standard
for trustworthy health
information: verify here.