Ingredients for Low Carb Pumpkin Cheesecake
- 16 oz (two 8 oz packages) cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 4 large eggs
- 1 large egg yolk
- Sour Cream
- Prepared Pumpkin
- Splenda Sugar Substitute
- 1 cup ground nuts (almonds or pecans recommended)
- 1/4 cup (1/2 stick) unsalted butter, melted
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How to Make Low Carb Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- 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.
- Bake for 20 minutes. Reduce oven temperature to 300°F (150°C).
- While the crust bakes, bring all cold ingredients to room temperature. This ensures even mixing and a smooth batter.
- 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.
- Add 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, and a pinch of salt. Beat until well combined.
- Add 4 large eggs and 1 large egg yolk, one at a time, beating very slowly after each addition. Mix only until combined.
- Gently fold in 1 (15-ounce) can pumpkin puree. Do not overmix.
- Pour the batter into the prepared crust.
- Wrap the springform pan tightly in aluminum foil to create a watertight seal. Place the wrapped pan in a larger baking pan.
- Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 1 hour at 300°F (150°C), then reduce the oven temperature to 200°F (95°C) and bake for another hour.
- 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.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
29g
Fat
78g
Carbs
3g