Dessert

Jill Fit Low carb Pumpkin cheesecake without the crust is for Dessert.

Jill Fit Low carb Pumpkin cheesecake without the crust takes 15 minutes to prepare.

Jill Fit Low carb Pumpkin cheesecake without the crust takes 90 minutes to cook.

Jill Fit Low carb Pumpkin cheesecake without the crust makes 16 servings.

The ingredients for Jill Fit Low carb Pumpkin cheesecake without the crust are:

Make filling:
3 8 oz packages of cream cheese (regular or low fat)?softened
1 15 oz can pumpkin
1 cup alternative sweetener (like Splenda or Erythritol)?I used a product called Sweeten Me, worked well
2 tbsp cinnamon
1 tbsp ground nutmeg
1 tsp ginger
1/2 tsp allspice
1/2 tsp sea salt
1 tbsp vanilla extract
5 eggs whites
1/3 cup heavy cream

Here is how you make Jill Fit Low carb Pumpkin cheesecake without the crust:

Preheat oven to 350 degrees FPlace cream cheese in large mixing bowl and beat until fluffy (scraping sides down often)Add pumpkin and sweetener, beat wellAdd spices and vanilla, beat wellAdd eggs one by one, beating throughoutAdd heavy cream and beat another 1-2 minutesPour mixture into pan over crustBake 80-90 minutes until center is no longer jiggly in the center, remove and let cool 1-2 hoursRemove sides from pan and place in refrigerator to chill until ready to serve (preferably overnight)Serving Size:?2 pies, 8 pieces each

The nutritional information for Jill Fit Low carb Pumpkin cheesecake without the crust is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 144.0

• Total Fat: 10.0 g
• Cholesterol: 31.9 mg
• Sodium: 226.9 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 1.5 g
• Protein: 6.5 g