Saturday, October 24, 2009

Sugar Free Pumpkin Cheesecake

Now that the holidays are approaching I thought I would share a recipe with you that I make each holiday season. It is perfect as you get that pumpkin and spice that you want but without all the sugar. Be careful though as it still contains all the fat. This is perfect for those on the Adkins Diet or a low carb diet. The top on mine is a little dark and wrinkly as I left the oven door closed after I turned it off, but I'm sure it will taste just fine.

Pumpkin Cheesecake

1/2 cup of Walnuts (I used mixed nuts chopped or you can leave the nuts out and have a crustless cake)

Cheesecake Filling:
3 packages (8 oz each) cream cheese at room temp
1 cup Splenda
1 tesp powdered white stevia (if you don't have this it is fine it just won't be a sweet)
1 tesp ground cinnamon
1/8 tesp ground ginger
1/8 tesp gound cardamom
1/8 tesp ground nutmeg
1/8 tesp ground cloves
1/4 cup whipping cream
2 tesp vanilla extract
3 large eggs
3/4 cup solid-packed pumpkin

Preheat oven to 350 degrees F. Lightly coat a 9 inch springform pan with nonstick vegetable spray.

To make the crust, place the nuts in the work bowl of a food processor fitted with a metal blade (or a blender) and pulse until finely chopped. Press the nuts on the bottom of the prepared pan and bake for 5 minutes.
Remove the pan from the oven and cool completely before adding the filling.

To make the filling, place the cream cheese, Splenda and stevia in the mixing bowl and mix with electric mixer for 3 minutes, scraping down the sides of the bowl with a rubber spatula. Add the cinnamon, ginger, cardamom, nutmeg and cloves and blend well. On medium speed, add the whipping cream and vanilla and beat for 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add the pumpkin and beat until combined. Pour the batter into the parepared pan. Place the pan in a larger pan and put in the oven. Pour enough water into the larger pan to come halfway up the sides of the cheesecake pan. Bake for 60 minutes.

Turn off the oven and open the door slightly. Leave the cheesecake in the oven for 1 hour. Remove the cheesecake from the oven, cover and refrigerate for several hours or overnight.

To serve, take out of the refrigeraterator to warm up a bit (usually 15 to 30 minutes). I usually add whipped cream lightly sweetened with Splenda on top of each serving.

Makes 12 servings with 6 g carbs, 281 calories, 7 g protein, 26 g fat, 1 g dietary fiber, 188 mg sodium, 122 mg cholesterol.

This recipe is from the Ultimate Low Carb Diet Cookbook.


  1. Boy that sound delicous. My favorite fall cheesecake is the pumpkin one and I think I'll try this recipe because I sure could do without all the sugar. Thanks for the recipe. Jeanne

  2. This looks great and perfect for the approaching holiday season.



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