Low Carb Pumpkin Pie Cheesecake
iRick cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Tara Farrar on SeeMeCook
A quick and easy keto-friendly pumpkin cheesecake made with cream cheese, pumpkin purée, and warm spices.
- Time
- 35 minutes
- Equipment
- Oven and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 15 g
- 25 g
- 50 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 145 g before cooking, which is about 145 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and grease a small oven-safe dish.
Soften the cream cheese by cubing it and microwaving for 5-10 seconds.
Blend the softened cream cheese with the pumpkin purée, sweetener, egg, and pumpkin pie spice until smooth.
Pour the mixture into the greased dish.
Bake at 350°F (180 °C) for 25-30 minutes.
Remove from the oven and let it chill before serving.
Notes
Pro tip: To quickly soften cream cheese, just cube it up & microwave for 5-10 seconds. The transcript mentions vanilla and bacon, but these are not listed in the primary written recipe and appear to be a joke or error in the audio.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 275
- Protein
- 9 g
- Carbs
- 28 g
- Fat
- 24 g
- Fiber
- 0 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
