Pumpkin Cheesecake filling

(from ejroberts86’s recipe box)

86g carb in filling

Prep time: 20 minutes
Cook time: 60 minutes
Serves 10 people

Categories: cheesecake, dessert, low carb

Ingredients

  • Cheesecake Crust
  • 3 packages cream cheese, 8 oz each, at room temperature
  • 1 can pumpkin puree, 15 oz
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1-1/2 cups Splenda, liquid equivalent
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tbsp flour
  • 1 tsp vanilla

Directions

  1. Prepare Cheesecake Crust and set aside; preheat over to 350 F

  2. Beat cream cheese until smooth; add in pumpkin, eggs, egg yolk, sour cream, Splenda, and spices

  3. Add flour and vanilla; beat together until well combined

  4. Pour over crust and spread evenly; bake at 350 F for 1 hour

  5. Remove from oven and allow to set for 15 minutes; cover and refrigerate for at least 4 hours to set

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