Low Carb Recipe – Pumpkin Cheesecake

Here’s an amazing Pumpkin Cheesecake recipe, the first of many cheesecake recipes that we have in the archives. Here are the ingredients. Click “read the rest” to see the procedure.
1/2 c pecans coarsely chopped
2 packages cream cheese, 8 ounces each
1/2 c Splenda
2 tsp vanilla
15oz can pumpkin
1/2 cup sour cream
4 eggs
1-1/2 tsp cinamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Preheat oven to 300F

butter the bottom and sides of a 9″ springform pan. Sprinkle the bottom of the pan with the chopped pecans.

In large mixer beat cream cheese till smooth, add splenda, and vanilla and continue beating until fluffy. Add pumpkin, sour cream, splenda and all spices to mix. Add eggs in one at a time, beating between each one.

Pour batter over the nuts into the pan. Bake for 60 min or till a knife comes out clean. Cool for 2 hrs before removing from pan, chill completely before slicing.

12 servings, 7gms carbs, 1 gm fiber per slice.

I sliced it into 16 slices instead. Very good

2 Responses to “Low Carb Recipe – Pumpkin Cheesecake”

  1. Melissa says:

    I tried this recipe last week and it was absolutely delicious! Thank you so much for posting this. It’s hard to believe that you can eat something this scrumptious on a diet!

  2. […] This recipe was the first low carb cheesecake recipe on the original Atkins Diet Help, after which came several others. I’ll eventually post them all, so we’ll have a great collection of yummy Atkins Diet Cheesecakes. For now, this one (and the pumpkin cheesecake already posted) will have to do. […]

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