Rendimientos: 16 porcion(es)
Tiempo de Preparación: 15 mins
Tiempo de Cocción: 1 hr 15 mins
Clasificación:
Valoración promedia en la comunidad FatSecret
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A fabulous low-carb cheesecake that will be just perfect for Thanksgiving.
Ingredientes
Instrucciones
- Bring cream cheese, eggs, and heavy whipping cream to room temperature. Heat stove to 375 °F (190 °C). Line bottom of a 9" spring foam pan with parchment paper and grease the sides and bottom liberally.
- Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the spring foam pan set in a baking pan half-full of boiling water, so you want to protect from leaks.
- Place cream cheese in a bowl and beat on medium speed until well blended. Be sure to scrape your beaters and the sides of the bowl a few times to make sure that the cream cheese is smooth throughout. The cream cheese should be nice and fluffy when it's well beaten.
- Add pumpkin and mix well. Scrape sides of bowl and beaters.
- Add spices and sweetener and mix well. Scrape sides of bowl and beaters.
- Add eggs one at a time beating thoroughly after each addition. Make sure you continue scrapping the sides of the bowl and the beaters after each addition to ensure proper mixing.
- Beat in heavy whipping cream. Pour into spring foam pan.
- Place spring foam pan into a larger pan, and pour boiling water into the larger pan so that it comes up the sides of the pan 1 to 2". Lower the oven temperature to 325 °F (160 °C). Bake for 75 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, remove from oven. Let set fifteen minuets them remove side from spring foam. Let cool to room temperature, then place in fridge and let cool another 2-3 hours or even overnight.
238 miembros han añadido esta receta a su libro de cocina.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Revisiones
This sounds so good. I think this would be almost Core plan but if I changed the cream cheese to fat free cream cheese and change the heavy cream to a fat free version I think it could be core, but I would have to check. Thanks for the recipe ! DD
08 oct. 08 por el miembro: Niteowlmama
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DOH! What was I thinking? Pumpkin isn't allowed until Phase 2. Sorry.
01 oct. 08 por el miembro: PghMarsha
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It's SOO delicious! I made it with 1/3 fat cream cheese instead, and I SOO don't feel guilty eating it. Great recipe and I'll be making it during Thanksgiving this year! Can't wait!
29 sep. 08 por el miembro: MommieAnya0220
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This looks excellent I think I will make it for Christmas Dinner and maybe Thanksgiving (Christmas with inlaws is at my house, first time ever, and T-day at Mom's!)
25 sep. 08 por el miembro: Simavision
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Resumen Nutricional:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Hay 213 calorías en una porción de Pumpkin Cheesecake.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Desglose de Calorías: 80% grasa, 10% carbh, 10% prot. |
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Info. Nutricional
Tamaño de la Porción
por porción
Energía
893 kj
11%
213 kcal
Grasa
19,29g
28%
Grasa Saturada
11,621g
58%
Grasa Monoinsaturada
5,591g
Grasa Poliinsaturada
0,866g
Carbohidratos
5,44g
2%
Azúcar
2,39g
3%
Fibra
1g
Proteína
5,65g
11%
Sal
0,38g
6%
Colesterol
123mg
Potasio
136mg
7%
Desglose de Calorías:
Carbohidrato (10%)
Grasa (80%)
Proteína (10%)
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*Basado en un IDR de 2000 calorías
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