Wednesday, February 01, 2006

Low Carb Pumpkin Cheesecake

So this was an experiment, but it went pretty well.

No crust in this, because quite honestly, I didn't want to spend the carbs on it!

Enjoy this Leni Original!

1 cup pureed pumpkin
2 (8 oz.) blocks of cream cheese, softened
2 eggs
1/2 cup xylitol (or sugar sub of your choice)
2 tsp. vanilla

Blend all ingredients until smooth, and place in a pie plate. (I used my Pampered Chef deep dish pizza stone.) Bake at 350 for one hour. Chill completely.

Makes 8 servings, 4 net carbs per serving.

It is not overly sweet, so if you like things more sweet, you might want to adjust the sweetener, or serve with some whipped cream.

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