10 servings
Prep Time:
10 mins
Cook Time:
45 mins
Meal Type:

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Crustless Pumpkin Cheesecake - Atkins style

Low carbohydrate version of cheesecake



  1. Heat oven to 325F. Lightly coat 9" spring form pan with cooking spray (or your choice). If using fresh pumpkin, skin and cook until soft and allow to cool and mash. Make sure eggs are at room temperature.
  2. Beat cream cheese in large bowl until smooth. Add pumpkin puree, spices and stevia (sweetener) to taste. Beat until well blended. Add eggs, one at a time, beating until each egg is incorporated.
  3. Pour batter into prepared tin. Bake until centre of cheesecake barely moves when pan is touched, about 45 mins. Turn off oven, open oven door and allow cheesecake to cool for 30 mins. Remove from oven, run knife around outside edge, cool and chill for 8 hours (or do what I did and place in freezer for 30 minutes!).

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Nutrition summary:

There are 193 calories in 1 serving of Crustless Pumpkin Cheesecake - Atkins style.
Calorie break-down: 62% fat, 19% carbs, 19% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 121
Calories 193
% Daily Values*
Total Fat 13.42g 21%
  Saturated Fat 8.019g 40%
  Polyunsaturated Fat 0.621g  
  Monounsaturated Fat 3.9g  
Cholesterol 94mg 31%
Sodium 238mg 10%
Potassium 221mg  
Total Carbohydrate 9.53g 3%
  Dietary Fiber 1.4g 6%
  Sugars 2.65g  
Protein 9.35g  
Vitamin A 1324% Vitamin C 31%
Calcium 97% Iron 115%
of RDI*
(193 calories)
10% of RDI
Calorie Breakdown:
Carbohydrate (19%)
Fat (62%)
Protein (19%)
* Based on a RDI of 2000 calories