More Weight Loss Tips...
Good news for food lovers! You can get savory, gourmet meals like this -- without spending time in the kitchen -- with our new eDiets DeliciouslyYours meal delivery plan. Mouthwatering, chef-prepared meals delivered fresh, right to your front door. Simply heat, eat and enjoy how delicious weight loss can be! Visit eDiets to learn more.
Carbs per Serving: 7.5g
To dress up your cheesecake with pumpkin flavor, use this trick for a treat.
This seasonal version is all cheesecake without a crust, highlighting its pure, creamy pumpkin flavor. Like most cheesecakes, this one is placed in a water bath to ensure even baking.
Prep time: 20 minutes
Bake/Cook time: 45 minutes
Chill time: 4 hours
Ingredients3 packages (8 oz. each) cream cheese
1 can (15 oz.) pumpkin puree (*see note below)
2/3 cup granular sugar substitute
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground ginger
3 eggs, at room temperature
Mint sprigs, for garnish (optional)
3 Tbsp. lightly toasted and coarsely chopped pecans, for garnish (optional)
1. Heat oven to 325 degrees. Spray an 8 x 3 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. Beat in eggs one at a time, just until combined.
3. Pour batter into prepared pan. Place cake pan in a deep roasting pan and carefully pour in enough boiling water in roasting pan to reach halfway up sides of cake pan. Bake 42 to 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 (four 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.
* Note: Use pure pumpkin puree, not pumpkin pie mix, which is sweetened with sugar.
Makes 10 servings (serving size: 1 wedge). Nutritional values per serving: 298 calories, 27g fat, 8g protein, 7.5g carbohydrate, 1.5g fiber and 6g net carbs.
This recipe is from Atkins Diet
POSTED BY DIET & BODY AT 6:38 AM
The information provided on DietandBody.com is designed to support, not replace, the relationship that exists between a patient/site visitor and his/her health professional. This information is solely for informational purposes and does not constitute the practice of medicine. We encourage all visitors to see a licensed physician or nutritionist if they have any concerns regarding health issues related to diet, personal image and any other topics discussed on this site. Neither the owners or employees of DietandBody.com nor the author(s) of site content take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading this site. Always speak with your primary health care provider before engaging in any form of self treatment. Please see our Legal Statement for further information.