Pumpkin Cheesecake - Sugar Free |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This recipe comes from The Low Carb Cookbook. I found this recipe on Obesity Help. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
butter, for pan |
2 lbs cream cheese, at room temperature (use reduced fat but not no fat) |
1 1/2 cups equal spoonful sugar substitute or 3/4 cup splenda sugar substitute, and 1/2 c splenda sugar substitute for baking |
4 large eggs, at room temperature |
4 ounces pumpkin (more if you can handle the carbs) |
1 1/4 teaspoons pumpkin pie spice |
1/8 teaspoon ginger |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350. Butter a 9” spring form pan and set aside.
2. Using electric mixer, beat cream cheese well until smooth. Slowly beat in the sweetner. Add eggs, one at a time and beat well after each egg.
3. Add remaining ingredients, scrape down the bowl and stir to combine.
4. Pour cheesecake into prepared pan and smooth the top. Bake for 10 minutes. Turn heat down to 275 and bake for 1 hour, or until edges are lightly brown. Turn off the oven.
5. Run a knife around the edge of the pan and return the pan to the oven to cool slowly.
6. Don’t worry if the cake is a little wiggly, it will firm up.
7. Cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.
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