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Yields:
16 servings
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Meal Type:
Desserts
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Pumpkin Cheesecake

A fabulous low-carb cheesecake that will be just perfect for Thanksgiving.

Ingredients

Directions

  1. Bring cream cheese, eggs, and heavy whipping cream to room temperature. Heat stove to 375 °F (190 °C). Line bottom of a 9" spring foam pan with parchment paper and grease the sides and bottom liberally.
  2. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the spring foam pan set in a baking pan half-full of boiling water, so you want to protect from leaks.
  3. Place cream cheese in a bowl and beat on medium speed until well blended. Be sure to scrape your beaters and the sides of the bowl a few times to make sure that the cream cheese is smooth throughout. The cream cheese should be nice and fluffy when it's well beaten.
  4. Add pumpkin and mix well. Scrape sides of bowl and beaters.
  5. Add spices and sweetener and mix well. Scrape sides of bowl and beaters.
  6. Add eggs one at a time beating thoroughly after each addition. Make sure you continue scrapping the sides of the bowl and the beaters after each addition to ensure proper mixing.
  7. Beat in heavy whipping cream. Pour into spring foam pan.
  8. Place spring foam pan into a larger pan, and pour boiling water into the larger pan so that it comes up the sides of the pan 1 to 2". Lower the oven temperature to 325 °F (160 °C). Bake for 75 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, remove from oven. Let set fifteen minuets them remove side from spring foam. Let cool to room temperature, then place in fridge and let cool another 2-3 hours or even overnight.
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Reviews 
This looks excellent I think I will make it for Christmas Dinner and maybe Thanksgiving (Christmas with inlaws is at my house, first time ever, and T-day at Mom's!)
25 Sep 08 by member: Simavision
It's SOO delicious! I made it with 1/3 fat cream cheese instead, and I SOO don't feel guilty eating it. Great recipe and I'll be making it during Thanksgiving this year! Can't wait!
DOH! What was I thinking? Pumpkin isn't allowed until Phase 2. Sorry.
01 Oct 08 by member: PghMarsha
This sounds so good. I think this would be almost Core plan but if I changed the cream cheese to fat free cream cheese and change the heavy cream to a fat free version I think it could be core, but I would have to check. Thanks for the recipe ! DD
08 Oct 08 by member: Niteowlmama

     
 

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Nutrition summary:

There are 213 calories in 1 serving of Pumpkin Cheesecake.
Calorie break-down: 80% fat, 10% carbs, 10% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 174
Calories 213
 
% Daily Values*
Total Fat 19.29g 30%
  Saturated Fat 11.621g 58%
  Polyunsaturated Fat 0.866g  
  Monounsaturated Fat 5.591g  
Cholesterol 123mg 41%
Sodium 152mg 6%
Potassium 136mg  
Total Carbohydrate 5.44g 2%
  Dietary Fiber 1g 4%
  Sugars 2.39g  
Protein 5.65g  
 
Vitamin A 98% Vitamin C 2%
Calcium 6% Iron 7%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
11%
of RDI*
(213 calories)
11% of RDI
Calorie Breakdown:
 
Carbohydrate (10%)
 
Fat (80%)
 
Protein (10%)
Carbohydrates, 5.44g (10%) Fat, 19.29g (80%) Protein, 5.65g (10%)
* Based on a RDI of 2000 calories