Low Carb Pumpkin Cheesecake Rezept

Indulge in this decadent Low-Carb Pumpkin Cheesecake, a guilt-free holiday dessert that even your non-low-carb family will crave! This surprisingly simple recipe boasts incredible flavor and texture, making it the perfect festive treat. Skip the sugar rush and enjoy every creamy, pumpkin-spiced bite.

Vorbereitung 30 Min.
Kochzeit 140 Min.
Kalorien 310.9 kcal
Eiweiß 12g
Bewertung Sei der Erste
Low Carb Pumpkin Cheesecake 75

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Forktionary-Redaktionsküchenteam

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Low Carb Pumpkin Cheesecake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Low Carb Pumpkin Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Low Carb Pumpkin Cheesecake

  1. Preheat oven to 350°F (175°C).
  2. Combine 1/4 cup Splenda, 1 cup ground nuts (almonds or pecans recommended), and 1/4 cup melted butter. Press firmly into the bottom of a 9-inch springform pan.
  3. Bake for 20 minutes. Reduce oven temperature to 300°F (150°C).
  4. While the crust bakes, bring all cold ingredients to room temperature. This ensures even mixing and a smooth batter.
  5. In a large bowl, beat 16 oz (two 8oz packages) cream cheese and 1 cup Splenda with an electric mixer on low to medium speed until smooth and creamy. Scrape down the sides frequently.
  6. Add 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, and a pinch of salt. Beat until well combined.
  7. Add 4 large eggs and 1 large egg yolk, one at a time, beating very slowly after each addition. Mix only until combined.
  8. Gently fold in 1 (15-ounce) can pumpkin puree. Do not overmix.
  9. Pour the batter into the prepared crust.
  10. Wrap the springform pan tightly in aluminum foil to create a watertight seal. Place the wrapped pan in a larger baking pan.
  11. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
  12. Bake for 1 hour at 300°F (150°C), then reduce the oven temperature to 200°F (95°C) and bake for another hour.
  13. Turn off the oven and leave the cheesecake inside with the door slightly ajar until the oven is completely cool. This slow cooling prevents cracking.
  14. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
  15. Serve and enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

29g

Fat

78g

Carbs

3g

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Low Carb Pumpkin Cheesecake?

Low Carb Pumpkin Cheesecake dauert insgesamt etwa 170 Minuten – ungefähr 30 Minuten Vorbereitung und 140 Minuten Kochzeit.

Wie viele Kalorien hat Low Carb Pumpkin Cheesecake?

Low Carb Pumpkin Cheesecake hat etwa 310.9 Kalorien pro Portion, mit ungefähr 12 g Eiweiß, 3 g Kohlenhydraten und 42 g Fett.

Welche Zutaten brauche ich für Low Carb Pumpkin Cheesecake?

Die wichtigsten Zutaten für Low Carb Pumpkin Cheesecake sind Cream Cheese, Vanilla Extract, Pumpkin Pie Spice, Eggs, Egg Yolk, Sour Cream. Die vollständige Liste mit Mengenangaben findest du oben.

Bewertungen

Noch keine Bewertungen – sei der Erste, der seine Meinung zu diesem Rezept teilt!

Bewertung schreiben