Low Carbsugar Free Pumpkin Cheesecake Recipes

LOW-CARB PUMPKIN CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
• Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
• Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°F.
• In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
• Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
• Add pumpkin and spices to remaining batter and stir until blended.
• Carefully spread pumpkin layer over first layer.
• Bake in preheated oven 35-45 minutes or until center is almost set.
• Allow to cool, then chill several hours or overnight.
• Serve with whipped cream if desired and wait for compliments.
• I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

LOW CARB PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350-degrees.
• Mix 1/4c Splenda, ground nuts and butter.
• Press into springform pan.
• Bake for 20 minutes.
• Turn oven down to 300-degrees.
• Bring all cold ingredients to room temperature.
• With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
• Add all other ingredients except eggs and pumpkin.
• When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
• Fold pumpkin into the batter.
• When pumpkin is blended, do not mix any more.
• Always treat the batter gently.
• Add the pumpkin batter to a well greased springform pan.
• Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
• Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
• This is called a water bath.
• It is a gentler way to cook the cheesecake.
• Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
• Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
• Turn oven off and leave cheesecake in until the oven is completely cool.
• The cheesecake can even be left overnight at this point.
• Cracks can also occur when a cheesecake cools too quickly, so don't rush this process.
• Let it set up for several hours in the fridge, preferably overnight.

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE

Steps:

• Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
• Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
• Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
• Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
• Dice strawberries and sprinkle over cheesecake just before serving.