Best 4 Low Carbsugar Free Pumpkin Cheesecake Recipes
Are you looking for a delicious and guilt-free dessert that won't compromise your low-carb, sugar-free diet? Look no further than our pumpkin cheesecake recipe! This delectable treat is packed with flavor and made with wholesome ingredients, making it the perfect choice for those with dietary restrictions or those simply looking for a healthier dessert option. Get ready to indulge in a creamy, decadent cheesecake with a delightful pumpkin twist, all while keeping your health goals on track.
Let's cook with our recipes!
LOW-CARB PUMPKIN CHEESECAKE BARS
Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!
Provided by Paula Todora (Paula T)
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
- Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.3 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 127.6 mg, Sugar 1.1 g
LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE
This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.
Provided by Collegechyc
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
- Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
- Add pumpkin and spices to remaining batter and stir until blended.
- Carefully spread pumpkin layer over first layer.
- Bake in preheated oven 35-45 minutes or until center is almost set.
- Allow to cool, then chill several hours or overnight.
- Serve with whipped cream if desired and wait for compliments.
- I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.
Nutrition Facts : Calories 168.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 88.5, Sodium 244.4, Carbohydrate 3.5, Fiber 0.5, Sugar 2.4, Protein 6.9
LOW CARB PUMPKIN CHEESECAKE
It may look a little complicated, but it is very simple and delicious!!! Even my non-lowcarb family loved this! Great flavor and texture and a nice substitute for holiday desserts!
Provided by LauraTracey
Categories Cheesecake
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees.
- Mix 1/4c Splenda, ground nuts and butter.
- Press into springform pan.
- Bake for 20 minutes.
- Turn oven down to 300-degrees.
- Bring all cold ingredients to room temperature.
- With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
- Add all other ingredients except eggs and pumpkin.
- When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
- Fold pumpkin into the batter.
- When pumpkin is blended, do not mix any more.
- Always treat the batter gently.
- Add the pumpkin batter to a well greased springform pan.
- Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
- Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
- This is called a water bath.
- It is a gentler way to cook the cheesecake.
- Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
- Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
- Turn oven off and leave cheesecake in until the oven is completely cool.
- The cheesecake can even be left overnight at this point.
- Cracks can also occur when a cheesecake cools too quickly, so don't rush this process.
- Let it set up for several hours in the fridge, preferably overnight.
Nutrition Facts : Calories 310.9, Fat 27.8, SaturatedFat 15.6, Cholesterol 155.1, Sodium 260.3, Carbohydrate 10.7, Fiber 0.2, Sugar 7.4, Protein 6.2
LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE
A crustless Instant Pot® cheesecake. Garnish with strawberry syrup or whipped cream, if desired.
Provided by margie c.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h50m
Yield 8
Number Of Ingredients 5
Steps:
- Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
- Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
- Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
- Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
- Dice strawberries and sprinkle over cheesecake just before serving.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 19.1 g, Cholesterol 108.1 mg, Fat 20.8 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 12.7 g, Sodium 183.5 mg, Sugar 17.2 g
Tips:
- For a smoother cheesecake, use full-fat cream cheese and let it come to room temperature before mixing.
- To prevent the cheesecake from cracking, bake it in a water bath.
- For a richer pumpkin flavor, use homemade pumpkin puree.
- To make the cheesecake more festive, top it with whipped cream, pumpkin pie spice, or chopped nuts.
- If you don't have a springform pan, you can use a 9-inch pie plate.
Conclusion:
This low-carb, sugar-free pumpkin cheesecake is a delicious and healthy dessert that is perfect for any occasion. It is made with a combination of cream cheese, pumpkin puree, eggs, and spices. The cheesecake is baked in a water bath, which helps to prevent it from cracking. The result is a smooth, creamy, and flavorful cheesecake that is sure to please everyone.
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