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Home > Tips, Recipes & Links > Expert Foods & Wise Choice Recipes > BARBARA'S PUMPKIN CHEESECAKE -- SUGAR-FREE, STARCH-FREE, LOW-CARB




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.


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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