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Pumpkin Cheesecake Recipe


Atkins Pumpkin Cheesecake
5.7g
Glucides nets Atkins™
Prep Time:240 Minutes
Style:American
Cook Time:45 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.5g

Protein

25.3g

Fat

1.3g

Fiber

280.4cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 24ozCream Cheese
  • 15ozPumpkin (Without Salt, Canned)
  • 0 2/3cupSucralose Based Sweetener (Sugar Substitute)
  • 0 1/2tspVanilla Extract
  • 0 1/2tspCinnamon
  • 0 1/4tspGinger (Ground)
  • 3largeEgg (Whole)

DIRECTIONS

Be sure to use pure pumpkin purée, not pumpkin pie mix, which is sweetened with sugar.
  1. Heat oven to 325°F. Spray an 8x3-inch deep cake pan with vegetable cooking spray. Line bottom with a round of parchment or wax paper; spray paper; set aside.
  2. In a large bowl, with an electric mixer on medium, beat cream cheese until smooth. Add pumpkin purée, sugar substitute, vanilla, cinnamon and ginger; beat until smooth.
  3. Beat in eggs one at a time, just until combined. Pour batter into prepared pan. Place cake pan in a deep roasting pan and carefully pour in enough boiling water into roasting pan to reach halfway up sides of cake pan. Bake 42-45 minutes, until cake is just set in center. Turn off oven, open door and let stand in oven 15 minutes. Remove cake pan from water bath and transfer to a wire rack; cool completely. Run a knife around edge of cake, cover and refrigerate until chilled (4 hours or overnight).
  4. To remove cake from pan, dip bottom of pan into hot water for just a few seconds to loosen. Place serving platter over top and invert. Remove pan and peel off paper. Garnish with mint and pecans, if desired.

 

Cooking Tip

If you like this Pumpkin Cheesecake, try our Pumpkin Biscotti--delicious taste, with a different texture. Perfect for fall and winter get togethers or family meals.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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