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Hey everybody, I've gotten a lot of emails and questions about this. I took George Stella's recipe, cut the splenda in half almost, added some DaVinci Vanilla Syrup, took out the 1 cup of Ricotta and exchanged it for Pumpkin. Everything Cut the carb count by almost 2 whole carbs!! Woo-Hoo. So I affectionately renamed it Scooter's! I had this for Easter, and it also freezes beautifully. I'll try to add a picture of it tonight. (It's almost gone - my Carb eating family can't stop eating my cheesecake.....buttheads!!!! haha - now that's a compliment!!) Please feel free to critique or add or take away, I might even next time try a touch of pumpkin pie spice or cinnamon....but this was wayyyyy good!
Scooter's Low Carb New York Pumpkin Cheesecake
Recipe courtesy George Stella / Edited and Changed by Scooter!!
24 ounces cream cheese, softened
1 cup pumpkin (Not pie mix, straight pumpkin NSA)
1/2 cup sour cream
3/4 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan
Preheat oven to 400 degrees F.
Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
In the bowl of an electric mixer, beat softened cream cheese, pumpkin, sour cream and sugar substitute on low speed for about 1 minute until well blended.
In a separate bowl, using a wire whisk, mix heavy cream, lemon juice, eggs, and egg yolks until blended.
Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled
I entered everything in Fitday and came up with 12 servings =
282 Calories
27g = Fat
5.3 = net carbs ( I still round up and say 6.0 it was 5.9 but the pumpkin brought it down to 5.3
Have fun!! Eat responsibly!!!!
Scooter's Low Carb New York Pumpkin Cheesecake
Recipe courtesy George Stella / Edited and Changed by Scooter!!
24 ounces cream cheese, softened
1 cup pumpkin (Not pie mix, straight pumpkin NSA)
1/2 cup sour cream
3/4 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan
Preheat oven to 400 degrees F.
Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
In the bowl of an electric mixer, beat softened cream cheese, pumpkin, sour cream and sugar substitute on low speed for about 1 minute until well blended.
In a separate bowl, using a wire whisk, mix heavy cream, lemon juice, eggs, and egg yolks until blended.
Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled
I entered everything in Fitday and came up with 12 servings =
282 Calories
27g = Fat
5.3 = net carbs ( I still round up and say 6.0 it was 5.9 but the pumpkin brought it down to 5.3
Have fun!! Eat responsibly!!!!
I forgot sour cream is A. OK! And there is no ricotta 
~ 
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