Jump to content
×
Are you looking for the BariatricPal Store? Go now!

Low Carb/ Low Sugar/ Fat Free Pumpkin Cheesecake



Recommended Posts

Hey Everyone. I was very excited ( possibly over-excited) to share with you all a pumpkin cheesecake recipe. I have been feening for something yummy and pumpkin. I changed the recipe slightly due to the fact I wanted to use fat free cream cheese to get rid of the fat of course. This serves 8. I also used a glass pie pan to bake it in.

ORIGINAL RECIPE-Ingredients


    • 2 (8 ounce) packages light cream cheese ( not fat free)
    • 1/2 cup Splenda granular
    • 2/3 teaspoon vanilla extract
    • 2 eggs
    • 1/2 cup canned pumpkin puree ( not pumpkin pie filling which contains sugar)
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon apple pie spice
    • whipped cream (optional)

Directions

  1. Preheat oven to 325°F.
  2. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
  3. 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.
  4. Add pumpkin and spices to remaining batter and stir until blended.
  5. Carefully spread pumpkin layer over first layer.
  6. Bake in preheated oven 35-45 minutes or until center is almost set.
  7. Allow to cool, then chill several hours or overnight.
  8. Serve with whipped cream if desired and wait for compliments.
  9. 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.

I added about 3/4 cup of Splenda in the mix. I also added a sprinkle of cinnamon to the top of the cheesecake.

I broke it down on paper myself to get the right calculations that we need to know.

Per slice:

Calories- 85

Carbs- 5g

Protein- 9.75 g

Sugar: 4.5 g

I have not tasted it yet since it is currently cooling, but I'll update you all tomorrow when I bring it into work!!

Share this post


Link to post
Share on other sites

Sounds yummy

Share this post


Link to post
Share on other sites

Let us know please

Share this post


Link to post
Share on other sites

Let us know please

It was yummy . A few people that I didn't tell didn't even think it was healthy lol . Only thing I would change would be to add about a quarter cup of Splenda to the pumpkin mixture , just to make the top more sweet .

Share this post


Link to post
Share on other sites

It was yummy . A few people that I didn't tell didn't even think it was healthy lol . Only thing I would change would be to add about a quarter cup of Splenda to the pumpkin mixture ' date=' just to make the top more sweet .[/quote']

Thank you ma'am:) glad it was a hit:)

Share this post


Link to post
Share on other sites

Hey Everyone. I was very excited ( possibly over-excited) to share with you all a pumpkin cheesecake recipe. I have been feening for something yummy and pumpkin. I changed the recipe slightly due to the fact I wanted to use fat free cream cheese to get rid of the fat of course. This serves 8. I also used a glass pie pan to bake it in. ORIGINAL RECIPE-Ingredients [*] [*]2 (8 ounce) packages light cream cheese ( not fat free) [*]1/2 cup Splenda granular [*]2/3 teaspoon vanilla extract [*]2 eggs [*]1/2 cup canned pumpkin puree ( not pumpkin pie filling which contains sugar) [*]1/2 teaspoon ground cinnamon [*]1/2 teaspoon apple pie spice [*]whipped cream (optional) Directions [*]Preheat oven to 325°F. [*]In large bowl combine softened cream cheese' date=' 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. I added about 3/4 cup of Splenda in the mix. I also added a sprinkle of cinnamon to the top of the cheesecake. I broke it down on paper myself to get the right calculations that we need to know. Per slice: Calories- 85 Carbs- 5g Protein- 9.75 g Sugar: 4.5 g I have not tasted it yet since it is currently cooling, but I'll update you all tomorrow when I bring it into work!!
c

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Trending Products

  • Trending Topics

  • Recent Status Updates

    • Bashbee91

      Hey guys new to the process looking forward to this new life. 
      · 0 replies
      1. This update has no replies.
    • Bugg

      Hi everyone! I’m brand new here. I just went through all my pre-op requirements per my insurance company and now everything has been submitted and I’m just waiting for final approval and my surgery date. I’ve been doing research, watching YouTube videos, TikTok’s, ect.. trying to prepare my mind and what to expect so I’ll be ready for the surgery. I was so sure and so set and so ready and excited. However, now that I’ve done everything & it’s almost here, I am sooooooo scared! I know why I want it bc I’ve tried everything and I just don’t feel like I can lose weight by myself. I’m tired of being overweight my entire life. I’m miserable, but I keep psyching myself out afraid of GERD bc I know how that can be and I don’t want to have to get a bypass after already gaining the courage to even get VSG. I’m scared of complications like I’mgoing to regret doing it and be depressed that I didn’t just be more disciplined and try again to lose the weight on my own even sitting here typing this knowing in my mind i just can’t and don’t possess the discipline. I’m also afraid I won’t be able to handle the restrictions of the sleeve. What do I eat? I don’t know how to eat healthy really and don’t enjoy healthy food. I don’t know how to do this! I feel so defeated!Someone tell me they felt anything similar to this or am I not ready? I thought I was. I am so tired of being sick and tired and so tired of myself and so tired of being stuck and stuck in this body and somebody different on the outside from what I feel inside. I just want to ball up and cry.
      · 0 replies
      1. This update has no replies.
    • buildabetteranna

      over 20 lbs down since4 the pre surgery diet and surgery on the 14th
      · 1 reply
      1. Selina333

        Yay!! Congrats. I know how good that feels. 🤩

    • Jenopolis

      Had a sleeve in 2017, lost over 100 pounds. Had a DS surgery this year (2025) for more sustainable weight loss. 🤞
      · 0 replies
      1. This update has no replies.
    • buildabetteranna

      The 14th was my day. I am home and recovery is going pretty smooth. They even let me walk out of the hospital. Picture of me in recovery curtesy of my boyfriend lol. 

      · 3 replies
      1. DaisyChainOz

        Glad it went well!! Wishing you a speedy recovery and wonderful success!! 🤗

      2. buildabetteranna

        Thank you ❤️

      3. Selina333

        Neat you have a pic of this day! I was sooo happy to get my surgery. It was well worth it! And I'm not even near my goal. I had surgery Dec. 2!

  • Recent Topics

  • Hot Products

  • Sign Up For
    Our Newsletter

    Follow us for the latest news
    and special product offers!
  • Together, we have lost...
      lbs

    PatchAid Vitamin Patches

    ×