Low Carb Pumpkin Cheesecake
Description: This Low Carb Pumpkin Cheesecake may seem a tad intricate, but fret not, it’s surprisingly simple to whip up and oh-so-delicious! Even those who don’t typically go for low carb treats will find themselves swooning over this one. Bursting with flavor and boasting a luscious texture, it’s the perfect substitute for traditional holiday desserts, making it a splendid addition to your Thanksgiving spread.
Rating: ⭐⭐⭐⭐⭐ (5/5)
Recipe Category: Cheesecake
Keywords: Dessert, Cheese, Thanksgiving, Oven, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 310.9
- Fat: 27.8g
- Saturated Fat: 15.6g
- Cholesterol: 155.1mg
- Sodium: 260.3mg
- Carbohydrates: 10.7g
- Fiber: 0.2g
- Sugar: 7.4g
- Protein: 6.2g
Servings: 12
Cook Time: 2 hours
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 24 oz | Cream Cheese |
| 1 tsp | Vanilla Extract |
| 1 tsp | Pumpkin Pie Spice |
| 4 | Eggs |
| 1 cup | Sour Cream |
| 3/4 cup | Prepared Pumpkin |
| 1 1/4 cup | Splenda Sugar Substitute |
| 2 tbsp | Butter |
Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C).
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Prepare Crust: In a mixing bowl, combine 1/4 cup of Splenda, ground nuts, and melted butter. Press this mixture firmly into the bottom of a springform pan.
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Bake Crust: Place the pan in the preheated oven and bake for 20 minutes.
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Adjust Oven Temperature: Reduce the oven temperature to 300°F (150°C).
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Bring Ingredients to Room Temperature: Ensure all cold ingredients are brought to room temperature before proceeding.
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Mix Cream Cheese and Splenda: Using an electric mixer on slow to medium speed, blend the cream cheese and 1 cup of Splenda together until smooth, scraping down the sides of the bowl as needed.
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Incorporate Other Ingredients: Add the vanilla extract, pumpkin pie spice, sour cream, and prepared pumpkin to the cream cheese mixture. Mix until well combined, ensuring there are no lumps.
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Add Eggs: Gradually add the eggs and egg yolk one at a time, beating at a very slow speed after each addition. Be gentle with the mixing process.
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Fold in Pumpkin: Once the eggs are fully incorporated, gently fold in the pumpkin until just blended. Avoid overmixing to maintain a smooth texture.
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Prepare Water Bath: Grease the sides of the springform pan and place it on a large piece of aluminum foil. Wrap the foil tightly around the pan to create a watertight barrier.
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Set Up Water Bath: Place the foil-wrapped springform pan into a larger pan and fill the larger pan halfway with water. This will create a water bath, providing a gentle cooking environment for the cheesecake.
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Bake Cheesecake: Carefully transfer the water bath with the cheesecake into the preheated oven. Bake for 1 hour at 300°F (150°C), then reduce the heat to 200°F (95°C) and continue baking for an additional hour.
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Cool Cheesecake: Once the baking time is complete, turn off the oven and allow the cheesecake to cool inside the oven with the door closed. This gradual cooling process helps prevent cracks from forming on the surface.
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Chill: After the cheesecake has cooled completely, transfer it to the refrigerator and let it chill for several hours or preferably overnight. This will allow the cheesecake to set up properly.
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Serve: Once chilled, slice the Low Carb Pumpkin Cheesecake into servings and enjoy the creamy, indulgent goodness!
This Low Carb Pumpkin Cheesecake is a delightful treat that’s sure to impress your guests, whether they’re watching their carb intake or not. With its heavenly flavor and velvety texture, it’s bound to become a favorite dessert for any occasion!
