Low Carb Pumpkin Cheesecake

low carb pumpkin cheesecakeWhen you’re striving to lose weight and get healthy for life, it helps to have an arsenal of low-carb recipes at your disposal. Many of the members of our weight loss clinic suffer from a sweet tooth from time to time, so we collected some of their favorite low-carb dessert recipes. Since fall is officially here, this recipe for Pumpkin Cheesecake is the perfect way to satisfy a sweet tooth while staying on track with diets and weight management programs.

Pumpkin is an excellent choice and a favorite of members of our weight loss clinic because it is low in fat and calories, but packed with fiber, vitamins and antioxidants. It is an excellent source of betacarotene, lutein, cryptoxanthin and zea-xanthin, as well as B-complex vitamins such as niacin, folates, niacin, thiamin, vitamin B-6 and pantothenic acid.

Ingredients
2 cups fresh pumpkin purée
1 tsp pumpkin pie spice
3 cups low-fat cream cheese, softened
1 1/2 cups pecans, finely chopped
8 tbsp brown sugar
1 tsp ground cinnamon
2 tbsp unsalted butter, melted
3 large eggs
1 egg white
1 cup heavy cream
1 tsp vanilla extract

To make the crust, pre-heat oven to 350°F. Combine the pecans, one tbsp. brown sugar and cinnamon in a food processor and process until finely ground. Mix the butter and egg white together and then combine with the pecan mixture. Press the mixture into a nine-inch pan. Bake approximately 10 minutes or until golden. Remove from the oven and let cool completely on a wire rack.

To make the filling, set the oven to 325°F. Mix the cream, remaining brown sugar and cream cheese until smooth. Add the pumpkin puree, pumpkin pie spice and vanilla while mixing. Then beat in the eggs one at a time.

Pour the mixture over the crust and bake approximately 48 to 50 minutes. Turn the oven off and let the cheesecake stand for 10 to 15 minutes before transferring it to a wire rack to cool. Once cool, cover and refrigerate for six hours or longer—overnight is ideal.

image: sheknows.com

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