pumpkin cheesecake
Don't miss eating your favorite pumpkin pie during the holidays if you're eating a low-carb lifestyle, because you won't miss the crust on this. The rich, creamy pumpkin pie filling makes this the perfect low-carb dessert. Serve it with "sweetened" homemade whipped cream, made with sweetener instead of sugar. Delicious!
prep time
10 Min
cook time
40 Min
method
Bake
yield
9 serving(s)
Ingredients
- 8 ounces cream cheese, softened
- 5 - eggs
- 1/2 cup swerve sweetener
- 15 ounces can pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
How To Make pumpkin cheesecake
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Step 1Preheat oven to 350 degrees F. Spray an 8"x8" baking pan with nonstick cooking spray.
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Step 2Beat the cream cheese on high until smooth. Add the remaining ingredients and continue beating.
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Step 3Pour into the prepared baking dish and bake for 40 minutes. Let cool 10 minutes. Refrigerate for at least 1 hour. Serve cold with homemade whipping cream sweetened with sweetener instead of sugar-a true low-carb delight!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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