Low-Carb Pumpkin Cheese Cake
Low-Carb Pumpkin Cheese Cake is an moderately easy dinner. Made with 3 pkg. (8 oz.) cream cheese, 3 tbsp. equal for recipes or 30 packets equal, 4 eggs, 3/4 c. canned pumpkin and 1 tsp. ginger, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
In electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, pumpkin, cornstarch and mix in sour cream, spices and vanilla until well blended (beat 5 minutes). Pour into 9-inch spring-form or flat glass pan. Place cheesecake in a roasting pan with 1-inch of hot water. Bake at 300Β° until set in center (about 60 minutes). Turn off oven and let cheesecake cool 3 hours in oven with door slightly ajar.
Refrigerate 8 hours.
π· Perfect Pairings
Complete your meal with these
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