So I had some left over pumpkin from when I make my pumpkin spice for coffee..

I also has a bunch of cream cheese sitting in the fridge almost to expiry date..

So that is why the pumpkin cheese.

..ahh.. and I was really wanting it too .. LOL.

when I was working in a restaurant years ago, I used to make a REALLYYYYY TO DIE for one.. but this is way more simple. I did not want to add the sour cream, extra pumpkin, cranberries.. only because I did not want all the added carbs.. for now this one sits at:


Energy359 kcal Carbohydrate, by difference9.01 g Sugars, total 1.35 g Fiber, total dietary 1.67 g Protein9.28 g Total lipid (fat)34.09 g PER serving (12 slices per 8x3" round cake pan.. so not to bad of a serving!)


and the other version I as going to make was like 13 carb for 1/16 of the cake.. So QUITE a bit smaller and QUITE a bit more carbs.. I might make for a Thanksgiving though and share with friends

but for now this other version will do!!


Candice's Low Carb Pumpkin Cheese Cake


Crust:

1 cup ground almonds

3 TB Splenda

1 tsp ground ginger

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

3 TB melted butter


Cheese cake:


1#13 oz cream cheese (room temp)

1 1/4 cup Splenda

3/4 tsp ground cinnamon

1 tsp ground ginger

1/8 tsp nutmeg

4 eggs (room temp)

1 cup (8oz) pumpkin puree

1/4 cup heavy cream

1 tsp pure vanilla extract



Preheat oven ~ 350F


Spray an 8x3" round cake pan (or spring form) with pam


In a small bowl mix ground almonds, 3 TB Splenda, nutmeg, ginger, cinnamon, & cloves. Add melted butter and mix until all combined. Press firmly on the bottom of the pan.

Bake on 350F for around 7 minutes. Watch carefully nuts burn quickly!

Set aside until ready to use.


In mixer combine cream cheese, splenda and spices. Mix on med-high around 5-7 minutes till cream cheese mixture is soft and light. Scrap down sides of bowl. Add eggs, one at a time. Scrap down sides of bowl. Then on low speed add cream & pumpkin. Mix until combined. Pour into prepared pan.


Place in a water bath (this means take a big rectangle cake pan or a large glass baking dish, set cheese cake in and then pour hot/boiling water AROUND the cake in the big pan then place in oven) and cook on 350F for 60-70 mins.

When done, turn off oven, crack oven door and let cool for 1 hour.

Remove from oven and place in refrigerator.


Refrigerate overnight before cutting


Heat bottom of pan with stove burner then run a knife along the edge to losen cake. Tap a few times on bottom and then on the sides. You should be able to flip the cheese cake out easily!



Nutritional info posted is for 12 servings.

You could def cut smaller.. or bigger.. just need to adjust your cal/fat/carbs.

Energy359 kcal Carbohydrate, by difference9.01 g Sugars, total 1.35 g Fiber, total dietary 1.67 g Protein9.28 g Total lipid (fat)34.09 g PER serving (12 slices per 8x3" round cake pan.. so not to bad of a serving!)

This looks soooooo delicious, I cannot wait to make it! I used to make pumpkin cheesecake bars before LC and I miss them so much. This recipe should hit the spot!

yum! I so want to make this.

Hope you enjoy when you make... I SO enjoyed licking the knife off after cutting ..all but one went strait to freezer.. lol I did keep out a piece for tonight though

OMG Candliflip.... I followed the picture of that glorious cheesecake into your journal. Thank you for posting! I will definitely try this and it may be JUST what I need to get me through the Thanksgiving Holiday without landing face first in sugary pumpkin pie.

I am licking the pc screen Going to make this right now.

Oh, my, this sounds divine! I'll be trying this for sure!

This looks delicious - cheesecake is my favorite and putting pumpkin with it makes it over the top. I was lucky to find a can of pumpkin at Publix yesterday, so will try out this recipe.

But I do have a question Candiflip, what size is a 1#13 oz cream cheese (room temp)? Ounces?

1 pound 13oz ... so almost 2 lbs (16oz in a pound)

SO if 8oz packages..
get 4..
use 3 full 8oz pacakages + 5 oz off the 4th..
Hope that helps!!

Great simple recipe, Candice!!

Do you think it would work with liquid sweetener instead of the granulated?

I have no idea to be honest I only use splenda.. I'm thinking no, only because the granulated flakes add to texture(just add sugar would kwim). But again to be honest, I don't know.

Thanks, Candice. I might just try a quarter of the recipe using liquid sweetener to see how it turns out. Not so much wastage if it is a flop, then.

Thanks for the ounces explanation, Candiflip! I'm going to try your recipe!

sounds great! I just bought pumpkin today so I will be sure to try this.

Nothing better then Pumpkin cheesecake around the holidays!

If you want addition cranberry sauce to serve on top, just double cranberry sauce recipe. Adjust nutrition information to reflect the change.



Hope you enjoy!!


http://candiceslowcarbrecipes.typep...cheesecake.html

Candice’s Low Carb Pumpkin Cheesecake



12 servings

Ingredients:

1 1/2 lbs (24oz/3-8oz packages) cream cheese, room temp
8 oz (1 cup) sour cream
16oz (2 cups) pumpkin puree(just pumpkin, not pie mix)
1 cup granulated Splenda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
4 large eggs, room temp
2 teaspoon pure vanilla
---------
1 recipe of cranberry sauce *recipe below
1 recipe of soft ginger cookie dough(only need 8 Tablespoons of dough, not whole recipe) *recipe below


Instructions to make cheesecake:

Preheat oven 300F

Beat cream cheese in mixer with paddle attachment until smooth.
Add sour cream, beat until combined. Scrap down bowl.
With mixer running add Splenda, cinnamon & nutmeg.
Add eggs 1 at a time. Then add vanilla. Mix till smooth. Scrap down bowl again making sure mixture has no lumps.
Last add pumpkin puree and mix until combined.

Pour 1/2 of batter into prepared cake pan with crust.
Spoon cranberry sauce evenly around.
Pour remaining batter on top(making sure to cover cranberries)

Bake ~ 300F in a water bath for 2 hours(for a water bath: use a pan big enough to hold the 8" cake. Then pour hot/boiling water around the cake pan in the big pan being used)
When done, crack open oven door and let cheesecake cool in oven, about 40 mins.
Once cool refrigerate overnight before slicing & serving.

To get cake out:
Heat bottom of cake pan on stove burner just until warm. Run a knife along edge to loosen. Tap bottom & sides a few times on counter. Then flip upside down on to a plate. Once cake falls out, put serving plate/board on bottom then flip right side up.

Cut and serve.




12 servings
Nutritional information for 1 serving:
Energy 284 kcal
Carbohydrate, Total 12.18 g
Sugars, total 4.14 g
Fiber, total dietary 2.32 g
Protein 8.08 g
Total lipid (fat) 24.51 g

9.86 Net Carbs


To make Cranberry sauce:

Ingredients:
1 1/2 cups fresh or frozen whole cranberries
1/4 orange
1 teaspoon finely chopped fresh ginger(6g)
1/4 cup splenda
1/4 cup DIET Cranberry Juice(I use OceanSpray)

Zest & juice orange.
Add all ingredients in a small pot.
Bring to boil on high, then turn down to med and simmer till thickened.
Take off heat. Put in airtight container with lid till and refrigerate until ready to use.

Nutritional information for ENTIRE recipe:
Energy 94 kcal
Carbohydrate, Total 30.09 g
Sugars, total 6.30 g
Fiber, total dietary 8.48 g
Protein 1.12 g
Total lipid (fat) 0.33 g




To make crust:


Ingredients:

1/2 cup unsalted butter
1 Tablespoon shortening
1 cup granulated splenda
3 large eggs
1/4 cup coconut flour
1 1/2 teaspoons ground ginger
2 teaspoons fresh ginger, finely chopped or grated *
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves


Instructions:

In a small bowl mix coconut flour, baking soda, cinnamon, ground ginger, cloves and salt. Set aside.

In mixer with paddle attachment cream butter, shortening and splenda until light and fluffy. Add eggs 1 at a time. Scrape down sides of bowl.
Add the coconut flour mixture & fresh ginger, mix on low speed till combined. Turn mixer up to Med/High speed till mixture comes together and is smooth.


*I like fresh ginger in my cookies but if you don't or just don't have any on hand, use 1 Tablespoon ground ginger total in recipe instead.


Scoop out 8 Tablespoons of dough and press into an 8” cake pan. Smooth evenly with a spatula.
Set in refrigerate until chilled.

Preheat oven to 350F

Bake ~ 350F for 15 mins

Let cool completely before filling.

(the rest of dough can be used for cookies, will make 1 dozen)