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 Home > Tips, Recipes & Links > Expert Foods & Wise Choice Recipes > BARBARA'S PUMPKIN CHEESECAKE -- SUGAR-FREE, STARCH-FREE, LOW-CARB
BARBARA'S PUMPKIN CHEESECAKE -- SUGAR-FREE, STARCH-FREE, LOW-CARB
 BARBARA'S PUMPKIN CHEESECAKE -- SUGAR-FREE, STARCH-FREE, LOW-CARB
Introduction
Judging by the number of recipes showing up everywhere, I'm not the only
one to discover that pumpkin cheesecake tastes even better than traditional
pumpkin pie. For those people on a low-carb diet, there are extra
advantages because we are less likely to miss the traditional crust and we
can get more satisfaction for less pumpkin.
Ingredients
Recipe By : Barbara Pollack
Serving Size : 8 Preparation Time :0:10 + baking time
Categories :
Amount Ingredient -- Preparation Method
-------- --------------------------------
16 ounces cream cheese
1 cup water
3/4 cup sugar equivalent
1/2 cup pumpkin puree
1/4 cup heavy cream
pumpkin pie spice -- to taste
pinch salt
1 package Wise CHOice Easy Cheesecake Mix
To make one 8-9" (20cm) or two 6" (15cm) cheesecakes:
1. Preheat oven to 500°F (260°C). Grease a pie or cake pan.
2. Mix room temperature cream cheese with water until smooth. Mix in
sweetener, pumpkin puree, and seasonings. Adjust seasonings to taste -- our
mix uses pasteurized egg, so it's safe to taste when deciding whether you
prefer more sweetener or spice.
3. Stir in contents of pouch until dissolved.
4. Immediately pour into baking pan and place in oven. Reduce heat to 250°F
(120°C). Bake 30-40 minutes until set.
5. Allow to cool gradually, first in turned-off oven with door open, then
on counter, then in refrigerator until thoroughly chilled.
6. Store in refrigerator, covered.
Nutrition* (calculated by Mastercook made with canned pumpkin, without the
spices -- based on 8 servings per pie but it's so rich most people would
get more): 250 calories; 22.6g fat; 6.7g carb (of which 4.1g is fiber);
6.3g protein -- also provides 86% of Vit A, 10% of calcium and 5% of iron
Daily Values
*based on no-calorie sweetener
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