評価:
FatSecret会員の平均評価
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A fabulous low-carb cheesecake that will be just perfect for Thanksgiving.
材料
調理方法
- Bring cream cheese, eggs, and heavy whipping cream to room temperature. Heat stove to 375 °F (190 °C). Line bottom of a 9" spring foam pan with parchment paper and grease the sides and bottom liberally.
- Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the spring foam pan set in a baking pan half-full of boiling water, so you want to protect from leaks.
- Place cream cheese in a bowl and beat on medium speed until well blended. Be sure to scrape your beaters and the sides of the bowl a few times to make sure that the cream cheese is smooth throughout. The cream cheese should be nice and fluffy when it's well beaten.
- Add pumpkin and mix well. Scrape sides of bowl and beaters.
- Add spices and sweetener and mix well. Scrape sides of bowl and beaters.
- Add eggs one at a time beating thoroughly after each addition. Make sure you continue scrapping the sides of the bowl and the beaters after each addition to ensure proper mixing.
- Beat in heavy whipping cream. Pour into spring foam pan.
- Place spring foam pan into a larger pan, and pour boiling water into the larger pan so that it comes up the sides of the pan 1 to 2". Lower the oven temperature to 325 °F (160 °C). Bake for 75 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, remove from oven. Let set fifteen minuets them remove side from spring foam. Let cool to room temperature, then place in fridge and let cool another 2-3 hours or even overnight.
238人のメンバーがこのレシピを料理帳に追加しました。
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評価
This sounds so good. I think this would be almost Core plan but if I changed the cream cheese to fat free cream cheese and change the heavy cream to a fat free version I think it could be core, but I would have to check. Thanks for the recipe ! DD
2008年 10月 8日 投稿者: Niteowlmama
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DOH! What was I thinking? Pumpkin isn't allowed until Phase 2. Sorry.
2008年 10月 1日 投稿者: PghMarsha
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It's SOO delicious! I made it with 1/3 fat cream cheese instead, and I SOO don't feel guilty eating it. Great recipe and I'll be making it during Thanksgiving this year! Can't wait!
2008年 09月 29日 投稿者: MommieAnya0220
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This looks excellent I think I will make it for Christmas Dinner and maybe Thanksgiving (Christmas with inlaws is at my house, first time ever, and T-day at Mom's!)
2008年 09月 25日 投稿者: Simavision
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最新のレシピ
これらのスコーンは柔らかく、美味しく、とても簡単に作れます。
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ランチやディナーに最適な、風味豊かで作りやすいスープ。
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朝食に厚くて美味しいヘルシーなパンケーキ。
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オートミールで作ったシンプルだけどヘルシーで美味しいパンケーキ。
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レシピを投稿
栄養のまとめ:
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Pumpkin Cheesecakeの1サービングあたりのカロリーは213あります。
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カロリーの内訳 80% 脂質, 10% 炭水化物, 10% たんぱく質. |
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栄養成分
分量
1サービングあたり
エネルギー
893 kj
213 kcal
たんぱく質
5.65g
脂質
19.29g
飽和脂肪
11.621g
多価不飽和脂肪
0.866g
一価不飽和脂肪
5.591g
コレステロール
123mg
炭水化物
5.44g
糖分
2.39g
食物繊維
1g
ナトリウム
152mg
カリウム
136mg
カロリーの内訳
炭水化物 (10%)
脂質 (80%)
たんぱく質 (10%)
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