Sugar Free Keto Pumpkin Cheesecake Food

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE

Low Carb/Sugar Free Pumpkin Cheesecake image

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

Ingredients

2 (8 ounce) packages light cream cheese (not fat free)
1/2 cup Splenda granular
2/3 teaspoon vanilla extract
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
whipped cream (optional)

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

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