Try this Low Carb Pumpkin Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 300F with rack in middle
Butter bottom and sides of 9" spring form pan. Set aside.
Beat cream cheese, splenda and vanilla in large bowl of an electric mixer until smooth. With mixer on medium, add pumpkin and sour cream and mix thoroughly.
Add eggs one at a time, beating between each addition. Add spices and salt and mix to blend. Set cheesecake mixture aside.
Sprinkle toasted pecans over the bottom of the spring form pan, spreading them out to completely cover the bottom. Immediately pour the batter over the nuts and then tap the pan gently on the counter to settle the batter.
Bake for 70 minutes or more, until a knife placed in the center comes out clean. Remove from the oven and place on a cake rack. Allow to cool at least 20 minutes before removing the ring from the pan.
Chill in refrigerator at least 2 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 346 | ||
Calories from Fat: 243 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 128.8mg | 40 % | |
Sodium 275mg | 9 % | |
Potassium 232.3mg | 6 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 20.2g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 346
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