Low Carb Holiday Dessert - Pumpkin Cheesecake

Low Carb Pumpkin Cheesecake Dessert For The Holidays:

3- 8oz packages of cream cheese
5 Large eggs at room temp.
1 and 1/2 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract
1-15oz. can pumpkin
2 ½ teaspoon cinnamon
1 1/8 teaspoon nutmeg
1 1/8 teaspoon ginger
½ teaspoon cloves
½ allspice


You want to take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.

When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.

Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla, pumpkin and spices. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl. Now you are ready to pour the mix into the greased spring form pan.


Bake on a preheated 350 degree oven for 50-90 minutes or until low carb cheesecake is set in the middle. Cool for an hour and than chill for at least six hours, best served the next day.