Low-Carb Pumpkin Delight Cheesecake
Indulge in a luscious and creamy cheesecake that's perfect for your Thanksgiving dessert table or any occasion. This low-carb cheesecake combines the richness of cream cheese with the earthy sweetness of pumpkin and a blend of warm spices. It’s a crowd-pleaser that satisfies both low-carb eaters and traditional dessert lovers alike. With only 6 net carbs per serving, enjoy guilt-free decadence that keeps everyone coming back for more!
10
Servings
N/A
Calories
9
Ingredients
Ingredients
cream cheese
24 ounces (softened)
pumpkin puree
15 ounces (canned)
Splenda sugar substitute
2/3 cup
vanilla extract
1/2 teaspoon
cinnamon
1/2 teaspoon (ground)
ground ginger
1/4 teaspoon (ground)
eggs
3 (at room temperature)
mint sprig
optional (for garnish)
chopped pecans
optional (for garnish)
Instructions
1
Preheat your oven to 325°F (165°C).
2
Lightly coat an 8-inch round, 3-inch deep cake pan with non-stick cooking spray.
3
Line the bottom with parchment or wax paper and spray the paper with additional cooking spray.
4
In a large mixing bowl, beat the cream cheese with an electric mixer until it's smooth and creamy.
5
Add the pumpkin puree, Splenda, vanilla extract, cinnamon, and ground ginger into the cream cheese. Beat until the mixture is well-combined and smooth.
6
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
7
Pour the cheesecake batter into the prepared cake pan.
8
Place the cake pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan, creating a water bath.
9
Bake for 42-45 minutes, or until the center of the cheesecake is just set.
10
Turn off the oven and leave the oven door slightly ajar, allowing the cheesecake to cool in the oven for 15 minutes.
11
Remove the cheesecake from the water bath and place on a wire cooling rack to cool completely.
12
Run a knife around the edges of the cheesecake to loosen it. Cover the pan, then refrigerate the cheesecake for at least 4 hours or overnight.
13
To unmold the cheesecake, dip the bottom of the pan in hot water for a few seconds. Invert a serving platter on top of the pan and flip both over to release the cheesecake.
14
Peel off the parchment paper, garnish with a mint sprig and chopped pecans if desired, slice, and serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Low-Carb Pumpkin Delight Cheesecake?
It is a luscious and creamy cheesecake that combines cream cheese, pumpkin puree, and warm spices, specifically designed to be low-carb and suitable for holidays like Thanksgiving.
How many net carbs are in a serving of this cheesecake?
Each serving of this pumpkin cheesecake contains approximately 6 net carbs.
What temperature should I set my oven to?
Preheat your oven to 325°F (165°C) before beginning the recipe.
What size cake pan is required for this recipe?
You will need an 8-inch round, 3-inch deep cake pan.
How do I prepare the cake pan to prevent sticking?
Lightly coat the pan with non-stick cooking spray, line the bottom with parchment or wax paper, and spray the paper with additional cooking spray.
How much cream cheese is needed?
The recipe requires 24 ounces of cream cheese, which should be softened before mixing.
Should the eggs be at room temperature?
Yes, for the best results, use 3 eggs that are at room temperature.
What kind of pumpkin should I use?
The recipe calls for one 15-ounce can of pumpkin puree.
What sweetener is used in this low-carb recipe?
The recipe uses 2/3 cup of Splenda sugar substitute.
Which spices are included in the pumpkin cheesecake?
The cheesecake is flavored with 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground ginger.
How many servings does this recipe yield?
This recipe makes 10 servings.
What is the first step in mixing the batter?
The first step is to beat the softened cream cheese with an electric mixer until it is smooth and creamy.
How do I add the eggs to the cheesecake mixture?
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next one.
What is a water bath and how do I set it up for this recipe?
Place the cake pan inside a larger roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan.
How long does the cheesecake need to bake?
Bake for 42-45 minutes, or until the center of the cheesecake is just set.
How should the cheesecake be cooled after baking?
Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool in the oven for 15 minutes before moving it to a wire rack.
How long should I refrigerate the cheesecake before serving?
The cheesecake should be refrigerated for at least 4 hours, though overnight is recommended.
How do I safely unmold the cheesecake?
Dip the bottom of the pan in hot water for a few seconds, then invert a serving platter on top and flip the pan over.
Is this recipe gluten-free?
Yes, this recipe is tagged as gluten-free and does not contain a traditional flour-based crust.
What can I use to garnish the cheesecake?
You can garnish the cheesecake with a mint sprig and chopped pecans if desired.
Is this recipe suitable for the Atkins diet?
Yes, this is an Atkins-friendly dessert option due to its low carbohydrate count.
How much vanilla extract is required?
The recipe calls for 1/2 teaspoon of vanilla extract.
Do I need to run a knife around the edges of the pan?
Yes, run a knife around the edges of the cheesecake to loosen it before refrigerating.
Can I use wax paper instead of parchment paper?
Yes, the instructions state you can use either parchment or wax paper to line the bottom of the pan.
What should the texture of the cream cheese be before mixing?
The cream cheese should be softened to ensure it beats into a smooth and creamy consistency.
Should I peel off the parchment paper before serving?
Yes, once you have unmolded the cheesecake onto a platter, carefully peel off the parchment paper.
What is the total number of ingredients needed?
There are 9 ingredients listed in the recipe, including optional garnishes.
Can this be made ahead of time?
Yes, because it requires at least 4 hours of refrigeration, it is an excellent make-ahead dessert.
Is there a crust on this cheesecake?
No, this is a crustless cheesecake, which helps keep the carbohydrate count low.
How do I know the cheesecake is ready to come out of the oven?
The cheesecake is ready when the center is just set, typically after 42 to 45 minutes of baking.