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Low Carb Pumpkin Cheesecake

January 6, 2018 Leave a Comment

Low Carb Pumpkin Cheesecake

Pumpkin Cheesecake is a holiday favorite

This Low Carb Pumpkin Cheesecake rocks! Gluten free and sweetened with Splenda (or other sugar substitute), this dessert can easily become a holiday (or non-holiday) favorite for everyone.

Low Carb Pumpkin Cheesecake

You’d never know that this pumpkin cheesecake is low carb

A rich and sweet pumpkiny filling sits atop a buttery nut crust made with a combination of ground almonds and pecans. I’m thinking that hazelnut flour also would work great in lieu of at least a part of the pecans and/or almonds.

Low Carb Pumpkin Cheesecake

This pumpkin cheesecake has a sweetened nut crust

It’s optional, but a dollop of sweetened whipped cream atop a slice really takes this Low Carb Pumpkin Cheesecake to another  level of yumness!

Low Carb Pumpkin Cheesecake

The cheesecake after baked in its water bath

The key to keeping this Low Carb Pumpkin Cheesecake tender and to prevent cracking is to (1) bake the cheesecake in a water bath and (2) at a certain point, turn off the oven and keep the the cheesecake in its water bath in the oven until the oven cools completely before removing it from the oven and placing it in the fridge.

Low Carb Pumpkin Cheesecake

Low Carb Pumpkin Cheesecake is chilled and ready to eat!

Once the springform pan edge is removed, voila! As you can see, the top didn’t crack at all…

Low Carb Pumpkin Cheesecake

I can’t eat just one bite!

…and each bite of this Low Carb Pumpkin Cheesecake is tender, creamy, rich, and pumpkiny.

Low Carb Pumpkin Cheesecake

Whipped cream on pumpkin cheesecake–yes!

Because this dessert keeps so well in the fridge, it can be made up to two days in advance when entertaining.

Here’s the printable recipe:

Low Carb Pumpkin Cheesecake
 
Save Print
Prep time
35 mins
Cook time
2 hours 20 mins
Total time
2 hours 55 mins
 
This Pumpkin Cheesecake is not only low carb, but also gluten free. Perfect for serving during the holidays!
Author: Ginger Wroot
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
The Crust
  • ¾ cup almonds, finely crushed in food processor*
  • 1 and 1//4 cups pecans, finely crushed in food processor*
  • 6 Tablespoons unsalted butter melted
  • Scant ¼ cup Splenda (or other sugar substitute of your choice)
  • Scant ⅛ teaspoon salt
  • *I think that hazelnut flour would work fine instead of all or a part of the almonds and/or pecans
The Filling
  • 15 ounces of canned pumpkin
  • 4 eggs
  • 1 cup Splenda
  • 2 teaspoons of pumpkin pie spice
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • 16 ounces cream cheese, softened
  • ¾ cup sour cream
  • Optional: 1 Tablespoon orange zest
Topping (optional but recommended): sweetened whipped cream
Instructions
The Crust
  1. Preheat oven to 350 degrees F.
  2. Butter the bottom and sides of a non-stick 9-inch spring form pan
  3. In a medium bowl, mix the ground nuts, melted butter and Splenda until well combined.
  4. Press mixture with fingers to cover the bottom of the springform pan and about ¾ inch up the sides.
  5. Bake 20 minutes and then remove from oven.
The Filling
  1. Reduce oven to 300 degrees F.
  2. While the crust is baking, rinse and dry out the food processor bowl.
  3. Add all of the filling ingredients to the food processor bowl and process until smooth.
  4. Pour filling into springform pan atop the baked crust, and smooth until even.
  5. Place heavy duty foil around bottom of springform pan, place foil and springform pan in roasting pan, and then pour enough water into roasting pan so that the water comes up even with the top level of the cheesecake filling. (For ease of movement, set the empty roasting pan on the oven rack and then pour water from a pitcher into the roasting pan.)
  6. Bake at 300 degrees F for 1 hour.
  7. Reduce oven to 200 degrees F and bake for another hour.
  8. Turn off oven and keep in oven until oven is completely cool. (Overnight is fine).
  9. Cover springform pan and refrigerate for at least 6 hours.
  10. Carefully remove sides of springform pan and place on platter to serve.
  11. Serve with sweetened whipped cream as an optional topping.
3.5.3226

Low Carb Pumpkin Cheesecake

Low Carb Pumpkin Cheesecake rocks!

If you love all things pumpkin, then you might want to try my Pumpkin Chocolate Chip Bread or Pumpkin Pie Smoothie.

Enjoy!

–G

*Please note that all opinions are mine alone, and that I received no samples, payments, or financial incentives from Splenda, its affiliates or any other person or entity for comments or links in this article.

Filed Under: Desserts, Gluten Free, Low Carb, Recipes, Vegetarian Tagged With: pumpkin

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