Förberedelsetid: 15 min
Tillagningstid: 1 h 15 min
Betyg:
Medelbetyg av FatSecrets medlemmar
|
A fabulous low-carb cheesecake that will be just perfect for Thanksgiving.
Ingredienser
Anvisningar
- Bring cream cheese, eggs, and heavy whipping cream to room temperature. Heat stove to 375 °F (190 °C). Line bottom of a 9" spring foam pan with parchment paper and grease the sides and bottom liberally.
- Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the spring foam pan set in a baking pan half-full of boiling water, so you want to protect from leaks.
- Place cream cheese in a bowl and beat on medium speed until well blended. Be sure to scrape your beaters and the sides of the bowl a few times to make sure that the cream cheese is smooth throughout. The cream cheese should be nice and fluffy when it's well beaten.
- Add pumpkin and mix well. Scrape sides of bowl and beaters.
- Add spices and sweetener and mix well. Scrape sides of bowl and beaters.
- Add eggs one at a time beating thoroughly after each addition. Make sure you continue scrapping the sides of the bowl and the beaters after each addition to ensure proper mixing.
- Beat in heavy whipping cream. Pour into spring foam pan.
- Place spring foam pan into a larger pan, and pour boiling water into the larger pan so that it comes up the sides of the pan 1 to 2". Lower the oven temperature to 325 °F (160 °C). Bake for 75 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, remove from oven. Let set fifteen minuets them remove side from spring foam. Let cool to room temperature, then place in fridge and let cool another 2-3 hours or even overnight.
238 medlemmar har lagt till detta recept till sin kokbok.
|
Recensioner
This sounds so good. I think this would be almost Core plan but if I changed the cream cheese to fat free cream cheese and change the heavy cream to a fat free version I think it could be core, but I would have to check. Thanks for the recipe ! DD
08 okt 08 av medlem: Niteowlmama
|
DOH! What was I thinking? Pumpkin isn't allowed until Phase 2. Sorry.
01 okt 08 av medlem: PghMarsha
|
It's SOO delicious! I made it with 1/3 fat cream cheese instead, and I SOO don't feel guilty eating it. Great recipe and I'll be making it during Thanksgiving this year! Can't wait!
29 sep 08 av medlem: MommieAnya0220
|
This looks excellent I think I will make it for Christmas Dinner and maybe Thanksgiving (Christmas with inlaws is at my house, first time ever, and T-day at Mom's!)
25 sep 08 av medlem: Simavision
|
|
|
|
|
Granska detta recept
Du måste logga in för att kunna granska detta recept. Klicka här för att logga in.
|
|
|
Hitta fler recept
|
Filtrera efter måltidstyp
efterrätt
Senaste recept
Söt, len och läcker.
|
Hälsosamt, lite sött och gott.
|
Knasigt på utsidan och superfukt på insidan, perfekt att kombinera med kaffe eller te.
|
Mjuk, fuktig och läcker.
|
|
Lämna ett recept
Näringsmässigt sammandrag:
|
|
Det finns 213 kalorier i en portion av Pumpkin Cheesecake.
|
|
Kalorifördelning: 80% fett, 10% kolh., 10% prot. |
|
Näringsvärden
Portions storlek
per portion
Energi
893 kJ
11%
213 kcal
Fett
19,29g
28%
Mättat fett
11,621g
58%
Enkelomättat fett
5,591g
Fleromättat fett
0,866g
Kolhydrater
5,44g
2%
Socker
2,39g
3%
Fiber
1g
Protein
5,65g
11%
Salt
0,38g
6%
Kolestrol
123mg
Kalium
136mg
7%
Kalorifördelning:
Kolhydrater (10%)
Fett (80%)
Protein (10%)
|
|
* Baserat på en RDI av 2000 kalorier
|