Monday, 2 September 2013

Pumpkin Cheesecake (Low Carb & Gluten Free)

School. Starts. Tomorrow. Agh! I cant believe how fast this summer has gone by! For all your students going back to school, heres another recipe to lighten your mood! Pumpkin cheesecake. The perfect fall dessert! Even though its not fall, I thought I should share it to prepare yourselves for such yumminess.  I also bought a big can of pureed pumpkin, so get ready, another pumpkin recipe is most likely on the way! For this recipe I use my awesome almond flour crust recipe.

Makes one cheesecake
2 8oz (2 bricks) plain cream cheese, softened
1/3 cup xylitol
1/3 cup sucanat
1/8-1/4 tsp stevia extract
2 tsps vanilla
1 1/2 cups pumpkin
1/2 cup sour cream
2 eggs
1 tsp cinnamon (or more, I just don't like the taste of it)
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Preheat oven to 300F. Grease a 9" springform pan. Beat cream cheese until light and fluffy. Add in your sweeteners and vanilla and mix. Mix in pumpkin and sour cream until completely combined. Add in eggs, one at a time, while constantly mixing. Beat in spices and salt and mix until smooth. Pour into pan and bake for 60-80 minutes or until knife comes out clean and edges are slightly cracked. Cool for at least and hour. Top with whipped cream and enjoy!

Nutritional Info (per one 1/8 slice without crust)
Low Carb
Calories: 288
Total Fat: 24 . 2g
Sat. Fat: 13g
Cholesterol: 115 . 3mg
Sodium: 240mg
Carbs: 11g
Fibre: 1 . 6g
Net. Carbs: 9 . 4g
Sugars: 5 . 4g
Protein: 6 . 8g

Calories: 430
Total Fat: 29g
Sat. Fat: 16g
Trans Fat: 1g
Cholesterol: 145mg
Sodium: 290mg
Carbs: 36g
Fibre: 1g
Net. Carbs: 35g
Sugars: 29g
Protein: 7g

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