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Low Carb Pumpkin Cheesecake

Low Carb Pumpkin Cheesecake

  • July 22, 2014
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Meal Type: Dessert


A stunning pie for those who can't decide between pumpkin pie and cheesecake... you get both with this easy and decorative pie. Perfect for guests, too. It may become the norm in our house... yes, at 4 net carbs per serving it really is that good!


2-8oz - blocks of cream cheese, softened
2 cups sour cream
4 Large or extra large eggs
1-1/4 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
2 teaspoons - vanilla
1/4 teaspoon - salt (optional)
1-15oz - can of pumpkin
3 teaspoons - pumpkin pie spice
1 Home Made Press n' Bake™ Low Carb Pie Crust Mix


  1. Preheat Oven to 375°. Prepare pie crust according to label directions (do not bake). Set Aside.
  2. In medium sized bowl, combine softened cream cheese with 1/2 cup plus 2 Tablespoons of the Spoonful™, 1 cup sour cream, 2 eggs, salt and vanilla. Using whip or spoon, stir until well blended. Spoon into the unbaked pie crust shell.
  3. In medium sized bowl, place pumpkin, 1 cup sour cream, 2 eggs , remaining 1/2 cup plus 2 Tablespoons Spoonful™and pumpkin pie spice. Stir with whip or spoon until well blended. Spoon lightly over cream cheese layer. Bake for 1 hour and 15 minutes. Cool at room temperature for 20 minutes and chill for 2 hours. Serve chilled. Makes 8 servings. 4 net carbs each.

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