LOW-CARB PUMPKIN CHEESECAKE BARS
Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!
Provided by Paula Todora (Paula T)
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
- Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.3 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 127.6 mg, Sugar 1.1 g
LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE
This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.
Provided by Collegechyc
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
- Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
- Add pumpkin and spices to remaining batter and stir until blended.
- Carefully spread pumpkin layer over first layer.
- Bake in preheated oven 35-45 minutes or until center is almost set.
- Allow to cool, then chill several hours or overnight.
- Serve with whipped cream if desired and wait for compliments.
- I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.
Nutrition Facts : Calories 168.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 88.5, Sodium 244.4, Carbohydrate 3.5, Fiber 0.5, Sugar 2.4, Protein 6.9
GUILT-FREE PUMPKIN CHEESECAKE
I made this last year for Thanksgiving and everyone has requested it again for this year...even the "non-lo-carbers". I found it on the Atkins Website. Only 6 net carbs per serving.
Provided by princesslisa of a g
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Spray 8" X 3" deep cake pan with non-stick cooking spray.
- Line with parchment or wax paper, spray paper.
- Beat cream cheese with an electric mixer until smooth.
- Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
- Beat in one egg at a time until combined.
- Pour batter into pan.
- Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
- Bake 42-45 minutes or until cake is set in the center.
- Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
- Remove pan from water bath and transfer to cooling rack; cool completely.
- Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
- To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
- Place serving platter over top and invert.
- Remove paper, garnish, and enjoy!
LOW CARB PUMPKIN CHEESECAKE
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!
Provided by LauraTracey
Categories Cheesecake
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 310.9, Fat 27.8, SaturatedFat 15.6, Cholesterol 155.1, Sodium 260.3, Carbohydrate 10.7, Fiber 0.2, Sugar 7.4, Protein 6.2
LOWER CARB PUMPKIN CHEESECAKE WITH CRUST
Make and share this Lower Carb Pumpkin Cheesecake With Crust recipe from Food.com.
Provided by encoredesserts
Categories Cheesecake
Time 1h35m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F.
- Line a 9" round cake pan with wax paper or parchment.
- Mix ingredients for crust and pat down into bottom of pan.
- Bake for 10 minutes.
- Beat cream cheese, corn starch and spenda until light and fluffy.
- Add pumpkin, vanilla, cinnamon, ginger and nutmeg.
- Add heavy cream and scrape down mixer.
- Add eggs, one at a time.
- Only mix until incorporated.
- Pour over cooled crust.
- Put pan in water bath and bake for 65 minutes.
- Turn oven off and allow cheesecake to cool slowly for an additional 30 minutes.
- Keep refrigerated for 24 hours before serving.
Nutrition Facts : Calories 352.3, Fat 29.6, SaturatedFat 17.8, Cholesterol 139, Sodium 280.6, Carbohydrate 15, Fiber 0.6, Sugar 4.1, Protein 7.2
KETO MINI PUMPKIN-PECAN CHEESECAKES
These low-carb cheesecakes are creamy good with a subtle taste of pumpkin, a little crunch from pecans, and are perfect for portion control. Keep any remaining cheesecakes refrigerated.
Provided by lutzflcat
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.
- Stir almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt together in a medium mixing bowl, stirring to break up any flour lumps. Add melted butter, stirring well. Distribute the crust mixture evenly into each prepared muffin cup, pressing down into the bottoms.
- Bake in the preheated oven until crusts start to brown, 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.
- Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.
- Bake in the preheated oven until set, 18 to 20 minutes.
- Remove from the oven, place the pan on a wire rack, and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill, about 30 minutes.
- When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 15.7 g, Cholesterol 82.2 mg, Fat 25.1 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 295 mg, Sugar 1.5 g
LOW CALORIE PUMPKIN CHEESECAKE
Thanks to fat free ingredients, enjoy this dessert guilt free! Top with frozen fat free whipped topping or nutmeg
Provided by hellokitty
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Spray a 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of graham cracker crumbs.
- In a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
- Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate for 5 minutes or until completely cooled.
- Meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating until just blended.
- In a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. Gradually add to cream cheese mixture, beat until smooht. Pour over crust.
- Bake at 350 degrees F for one hour 20 minutes - one hour 30 minutes or until center is set. Turn the oven off, open oven door at least 4 inches. Let cheesecake sit in the oven for 30 minutes.
- With sharp knife, loosen cheesecake from sides of pan. Cool in pan for 2 hours.
- To serve, cut cheesecake into wedges. Top with whipped topping and nutmeg if desired.
Nutrition Facts : Calories 212.1, Fat 3, SaturatedFat 1.1, Cholesterol 70.6, Sodium 373.7, Carbohydrate 35.9, Fiber 0.4, Sugar 26.1, Protein 11
KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
Provided by DRJILL2
Categories Fruits and Vegetables Vegetables Squash
Time 5h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
- Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g
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