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Low Carb Crustless Pumpkin Cheesecake Recipe
Prep Time
45 minutes
Total Time
240 minutes
Yield
10
servings
Ingredients
- 16 oz cream cheese
- 2 packets gelatin powder
- 8 oz pumpkin, cooked
- 00.67 cups xylitol
- ¼ teaspoon allspice
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
Nutrition Info Per Serving
Serving Size
⅓ cup
Carbohydrates
17
g
Protein
8
g
Fat
16
g
Calories
218
Crustless Pumpkin Cheesecake combines the rich flavors of cream cheese and pumpkin, making it an excellent low-carb dessert for family gatherings. With just 17 grams of carbs per serving, this cheesecake is a great option for those following keto-friendly eating. The simple ingredients like gelatin and xylitol come together to create a creamy texture that is sure to please. Whether you're preparing for a holiday dinner or just want a sweet treat at home, this recipe is a wonderful addition to your collection.
Instructions
- Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
- Cut pumpkin in half. Remove seeds and discard. Place pumpkin face down on baking sheet. Bake until soft.
- Let cool for 5-10 min. Use a fork or spoon to remove flesh. Discard skin. Blend cooked pumpkin with food processor. Set aside 8 oz (or 1 cup) of blended pumpkin.
- Mix 2 packets of gelatin together with the xylitol in a bowl and then pour in 1 cup of boiling water. Stir until gelatin and xylitol are completely dissolved (1-2 minutes)
- Combine all remaining ingredients including cream cheese and blended pumpkin. Beat until smooth.
- Pour into buttered glass pie plate. Chill cheesecake in refrigerator for 3 hours (or until firm).
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