Low Carb Pumpkin Cheesecake Recette

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.

Préparation 30 min
Cuisson 140 min
Calories 310.9 kcal
Protéines 12g
Low Carb Pumpkin Cheesecake 76

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Low Carb Pumpkin Cheesecake

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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Low Carb Pumpkin Cheesecake ?

Low Carb Pumpkin Cheesecake prend environ 170 minutes du début à la fin — environ 30 minutes de préparation et 140 minutes de cuisson.

Combien de calories contient Low Carb Pumpkin Cheesecake ?

Low Carb Pumpkin Cheesecake contient environ 310.9 calories par portion, avec environ 12 g de protéines, 3 g de glucides et 42 g de lipides.

De quels ingrédients ai-je besoin pour Low Carb Pumpkin Cheesecake ?

Les principaux ingrédients de Low Carb Pumpkin Cheesecake sont Cream Cheese, Vanilla Extract, Pumpkin Pie Spice, Eggs, Egg Yolk, Sour Cream. Consultez la liste complète avec les quantités ci-dessus.

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