Low Carb Pumpkin Pecan Cheesecake
7.2g
Net Carbs
9.7g
Protein
47.2g
Fat
2.7g
Fiber
488
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 2 tablespoons Unsalted Butter Stick
- 1 1/2 cup, halves Pecan Nuts
- 2/3 cup Sucralose Based Sweetener (Sugar Substitute)
- 1/2 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 24 ounces Cream Cheese
- 1 teaspoon Vanilla Extract
- 1 tablespoon Sucralose Based Sweetener (Sugar Substitute)
- 1 large Egg White
- 1 cup Heavy Cream
- 15 ounces Pumpkin (Without Salt, Canned)
- 3 large Eggs (Whole)
Directions:
To make crust:
- Heat oven to 350°F.
- In a food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Add the butter (melted) and egg white and pulse a few times to combine; press onto the bottom of a 9-inch springform pan, rounding up to cover the pan seam. Bake until golden and set, 8 to 10 minutes. Cool completely on a wire rack.
To make filling:
- Reduce oven to 325°F.
- Combine cream cheese, 2/3 cup sugar substitute and cream in a large bowl. With an electric mixer at medium speed, beat until smooth. Add pumpkin purée, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, just until combined.
- Pour batter over crust. Bake until just set, 45 to 50 minutes. Turn off oven and let stand 10 minutes in the warm oven; transfer to a wire rack and cool completely.
- Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.
