Low Carb Crustless Pumpkin Cheesecake Recipe
Prep Time
45 minutes
Total Time
240 minutes
Yield
10
servings
Ingredients
- 16 oz cream cheese
- 2 packets gelatin powder
- 8 oz pumpkin, cooked
- 00.67 cups xylitol
- ¼ teaspoon allspice
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
Nutrition Info Per Serving
Serving Size
⅓ cup
Carbohydrates
17
g
Protein
8
g
Fat
16
g
Calories
218
You looked for the perfect low carb crustless pumpkin cheesecake, and now you're here. Wonderful! Taste just one spoonful of this low-carb recipe for crustless pumpkin cheesecake, and you will wonder how so much scrumptious flavor can be packed into a single dish without spoiling your metabolic health. Best of all, this low carb crustless pumpkin cheesecake recipe is so easy to prepare, a novice could whip up it. Ready to whip up the best low carb crustless pumpkin cheesecake you've eaten in your life? Read on!
Instructions
- Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
- Cut pumpkin in half. Remove seeds and discard. Place pumpkin face down on baking sheet. Bake until soft.
- Let cool for 5-10 min. Use a fork or spoon to remove flesh. Discard skin. Blend cooked pumpkin with food processor. Set aside 8 oz (or 1 cup) of blended pumpkin.
- Mix 2 packets of gelatin together with the xylitol in a bowl and then pour in 1 cup of boiling water. Stir until gelatin and xylitol are completely dissolved (1-2 minutes)
- Combine all remaining ingredients including cream cheese and blended pumpkin. Beat until smooth.
- Pour into buttered glass pie plate. Chill cheesecake in refrigerator for 3 hours (or until firm).