Thanksgiving

Lower Carb Pumpkin Cheesecake is for Dessert.

Lower Carb Pumpkin Cheesecake takes 20 minutes to prepare.

Lower Carb Pumpkin Cheesecake takes 75 minutes to cook.

Lower Carb Pumpkin Cheesecake makes 12 servings.

The ingredients for Lower Carb Pumpkin Cheesecake are:

CRUST*
1 cup graham cracker crumbs
1 cup almond flour
3 tablespoons Splenda for Baking
5 tablespoons unsalted butter, melted

CHEESECAKE
2/3 cup Splenda Brown Sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
1/4 teaspoon salt
4-8 ounce packages full fat cream cheese, room temperature
6 large eggs, room temperature (or 1 1/2 cups egg substitute)
2 teaspoons pure vanilla extract
1-15oz can pure pumpkin puree

Here is how you make Lower Carb Pumpkin Cheesecake:

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter a 9 inch spring form pan. I also use a buttered parchment round on the bottom of the pan.In a medium sized bowl combine the graham cracker crumbs, almond flour, splenda, and melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan and up the sides at least 1 inch. Bake 14 minutes or until set. Let cool while you make the cheesecake.In a small bowl, stir to combine the Splenda Brown Sugar, cinnamon, ginger, cloves, nutmeg, mace, allspice and salt.In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree. DO NOT overbeat. Too much air in your batter will result in a cracked cheesecake.Pour the filling over the cooled crust. Wrap the spring form pan in heavy duty tinfoil so no water can seep into the pan. Place the spring form pan in a 10x15 baking dish and fill halfway with boiling water. Make sure water does not go above edge of tin foil. Bake the cheesecake for 75 minutes and then turn off the oven, leaving the cheesecake in the oven for two more hours. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will also help prevent the cake from cracking). When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.* To make this crust even lower carb or 100% gluten free - replace the 1 cup of graham cracker crumbs with 1 cup of almond meal and reduce the unsalted butter to 4 tablespoons. You can also lower the carbs by using granulated Splenda in place of other Splendas. I do not suggest using reduced fat or fat-free cream cheese.The Nutrition Facts include graham crackers, Splenda blends, full fat cream cheese, and real eggs. If you adjust the recipe in any way -- you will need to rework the facts.Serving Size: 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user MCADGRAD.

The nutritional information for Lower Carb Pumpkin Cheesecake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 500.9

• Total Fat: 36.7 g
• Cholesterol: 199.3 mg
• Sodium: 379.9 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 2.9 g
• Protein: 11.6 g

The dietary needs meet for Lower Carb Pumpkin Cheesecake is Low Carb