6
Submitted by LauraTracey
"It may look a little complicated, but it is very simple and delicious!!! Even my non-lowcarb family loved this! Great flavor and texture and a nice substitute for holiday desserts!"
photo by KalishFam
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Serves:
-
12
Advertisem*nt
ingredients
- 24 ounces cream cheese (3 8-ounce packages)
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 4 eggs, plus
- 1 egg yolk
- 3 tablespoons sour cream
- 1 (15 ounce) can prepared pumpkin
- 1 1⁄4 cups Splenda sugar substitute
- 2 cups ground nuts (almond or pecan work well)
- 6 tablespoons melted butter
Advertisem*nt
directions
- Preheat oven to 350-degrees.
- Mix 1/4c Splenda, ground nuts and butter.
- Press into springform pan.
- Bake for 20 minutes.
- Turn oven down to 300-degrees.
- Bring all cold ingredients to room temperature.
- With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
- Add all other ingredients except eggs and pumpkin.
- When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
- Fold pumpkin into the batter.
- When pumpkin is blended, do not mix any more.
- Always treat the batter gently.
- Add the pumpkin batter to a well greased springform pan.
- Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
- Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
- This is called a water bath.
- It is a gentler way to cook the cheesecake.
- Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
- Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
- Turn oven off and leave cheesecake in until the oven is completely cool.
- The cheesecake can even be left overnight at this point.
- Cracks can also occur when a cheesecake cools too quickly, so don’t rush this process.
- Let it set up for several hours in the fridge, preferably overnight.
Questions & Replies
-
What size springfirm pan? 8" or 9"
GUY T.
-
It would be helpful to have instructions regarding greasing the springform pan BEFORE making the crust and baking it! I had to figure out how to grease the sides of the pan afterward, and wonder if the crust won't be stuck to the bottom. There's quite a bit of butter in it, so here's hoping! Otherwise there are lots of great details, and the filling is delish.
pmbteach11
Advertisem*nt
Reviews
-
This is a great cheesecake and a greatkly reduced card one, but I am starting to get frustrated at the nutrition info for alot of thee recipes. First, Splenda is NOT carb-free... you need to add about 1 carb per packet. Also, the nuts were omitted from the nutritional info. By the time you add in the nuts and Splenda to the carb count, you're looking at more like 15-20 carbs per slice. Still greatly reduced from regular cheesecake and appropriate for a special treat (Holiday, b-day, etc.), but don't fool yourself into thinking you can have a slice a night and still lose weight.
The QC
-
I made this for a football party full of "Atkins" dieting people, and it was a huge hit! I cut it into 16 slices. I thought it was not to hard to make. This was my first real cheesecake that I've ever made. and I was pleased.
Nicole Morgan
-
This is an absolutely delicious cheesecake. I never baked a cheesecake before and was a little apprehensive, especially about the water bath :-) but it turned out great, moist and no cracks and GREAT flavor. Made it for Thanksgiving and everyone loved it. I will make again and again! I loved it so much I tweaked it for a lemon version for Valentine's Day, and it turned out great too. Thank you, Laura, for posting this awesome recipe!
-
This was really good! I think next time I will make it with less nuts, though. Maybe crustless. My son also loves it!
swanddwarfs
-
This was very good! I love to add nutmeg. It takes away a little of the bitter taste that the pumpkin can have to me. Thank you for the easy and nice teasting Chessecake!
laura92656
see 1 more reviews
Advertisem*nt
Tweaks
-
Yes, a few cracks, but turned out moist, creamy and delicious! A definite make again. Very lemony.
pvis1960
-
-
This is a delicious recipe and you'd never know it was low-carb. I wanted to make a lemon cheesecake for Valentine's Day, so used the following tweaks after researching lots of other recipes... Obviously, omit the pumpkin and pumpkin pie spice! I used Neufchatel cheese to make it a little less in fat (did with the pumpkin one too and turned out and tasted great.) Omitted the egg yolk also--did not miss it. For the lemon flavor, I used the zest and juice of 2 large lemons. I used 1/4c 2% Greek yogurt instead of sour cream. Water bath is a must and this slow bake prevents excess browning and hopefully some cracks! It set beautifully and was not dry. I served with garnish of fresh mixed berries. YUM!! Hope to post a picture later.
pvis1960
RECIPE SUBMITTED BY
LauraTracey
Dublin, Ohio
- 14 Recipes
- 2 Tweaks
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
Low Carb/Sugar Free Pumpkin Cheesecake
by Collegechyc
Lower Carb Pumpkin Cheesecake With Crust
by Chef #1436599
Individual Low Carb Pumpkin Cheesecakes
by One Happy Woman
How to Peel Peaches, 3 Ways
View All Recipes