Low Carb/ Low Sugar/ Fat Free Pumpkin Cheesecake

[Steelersrn56 72]

Hey Everyone. I was very excited ( possibly over-excited) to share with you all a pumpkin cheesecake recipe. I have been feening for something yummy and pumpkin. I changed the recipe slightly due to the fact I wanted to use fat free cream cheese to get rid of the fat of course. This serves 8. I also used a glass pie pan to bake it in.

ORIGINAL RECIPE-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)
    

Directions

1. Preheat oven to 325°F.
   
2. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
   
3. 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.
   
4. Add pumpkin and spices to remaining batter and stir until blended.
   
5. Carefully spread pumpkin layer over first layer.
   
6. Bake in preheated oven 35-45 minutes or until center is almost set.
   
7. Allow to cool, then chill several hours or overnight.
   
8. Serve with whipped cream if desired and wait for compliments.
   
9. 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.
   

I added about 3/4 cup of Splenda in the mix. I also added a sprinkle of cinnamon to the top of the cheesecake.

I broke it down on paper myself to get the right calculations that we need to know.

Per slice:

Calories- 85

Carbs- 5g

Protein- 9.75 g

Sugar: 4.5 g

I have not tasted it yet since it is currently cooling, but I'll update you all tomorrow when I bring it into work!!

[ReDbEaN 654]

Sounds yummy

[Steelersrn56 72]

I'm hoping it will be

[ReDbEaN 654]

Let us know please

[Steelersrn56 72]

Let us know please

It was yummy . A few people that I didn't tell didn't even think it was healthy lol . Only thing I would change would be to add about a quarter cup of Splenda to the pumpkin mixture , just to make the top more sweet .

[ReDbEaN 654]

It was yummy . A few people that I didn't tell didn't even think it was healthy lol . Only thing I would change would be to add about a quarter cup of Splenda to the pumpkin mixture ' date=' just to make the top more sweet .[/quote']

Thank you ma'am:) glad it was a hit:)

[iPrincess 39]

Hey Everyone. I was very excited ( possibly over-excited) to share with you all a pumpkin cheesecake recipe. I have been feening for something yummy and pumpkin. I changed the recipe slightly due to the fact I wanted to use fat free cream cheese to get rid of the fat of course. This serves 8. I also used a glass pie pan to bake it in. ORIGINAL RECIPE-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) Directions [*]Preheat oven to 325°F. [*]In large bowl combine softened cream cheese' date=' 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. I added about 3/4 cup of Splenda in the mix. I also added a sprinkle of cinnamon to the top of the cheesecake. I broke it down on paper myself to get the right calculations that we need to know. Per slice: Calories- 85 Carbs- 5g Protein- 9.75 g Sugar: 4.5 g I have not tasted it yet since it is currently cooling, but I'll update you all tomorrow when I bring it into work!!

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