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Vermont Maple-Pumpkin Cheesecake
    Vermont Maple-Pumpkin Cheesecake
  • 1 1/2 cups almond flour
  • 6 Tbsp Erythritol
  • 5 Tbsp unsalted butter, melted
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
Topping: Filling:
  • 3 eight oz pkgs cream cheese (softened)
  • 1 cup Erythritol
  • 6 eggs
  • 1 1/2 cups canned pumpkin
  • 3 tbsps Sugar Free Maple Syrup
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger

Preheat oven to 325°F. Mix all crust ingredients well and press into bottom of 9" springform pan or aluminum (disposable type) cake pan (not pie pan). Bake for 10 minutes.

Beat cream cheese until smooth, add Erythritol and blend well. Blend one egg at a time, add the pumpkin, sugar free maple syrup, salt, cinnamon, nutmeg and ginger. Stir until smooth. Spoon filling into crust-lined pan. Bake at 325 for 45 minutes or until center appears set when gently shaken.

For Topping: Combine sour cream, Splenda and sugar free maple syrup. Spread evenly over baked cheesecake and bake five more minutes. Cool for 15 minutes, loosen crust from pan. When cool, cover and chill at least four hours.

346 Calories; 30g Fat; 10g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

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