Best Atkins Cheesecake recipes
REVIEW OF THE BEST ATKINS CHEESECAKE RECIPES
Low carb desserts are one thing, but low carb cheesecakes? That’s a challenge! Just because you are counting the carbs, it doesn’t mean that you have to sacrifice all of your sweet tooth favorites. Cheesecake is no exception. Having spent a week going through some of the most tempting low carb cheesecake recipes on the internet, here are my top three.
Pumpkin Cheesecake
Ingredients:-
16 ounces cream cheese
3/4 cup artificial sweetener
2 eggs
1 cup pumpkin puree
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Prepare Branacrisp Cheesecake Crust
Mix altogether and pour into prepared pie shell. Bake at 350 degrees for 25 30 minutes.
Cool to room temperature then refrigerate for 4 hours [or more]. I don’t have an exact carb count but it’s fairly high with the new carb counts for branacrisps - definitely a treat - not a snack! You can make it in the pie pan without the crust - or use finely chopped nuts instead of the branacrisps.
Mix all the ingredients for the cheesecake except the eggs and taste
before you add all the splenda - you may not need the whole 3/4 cup.
Peppermint Cheesecake
Ingredients:-
Crust:
1/2 Cup almond flour
1/4 Cup macadamia nut flour
1/4 Cup pecan meal
1/4 Cup Splenda® or Sweet-N-Low®
1 Pkt Sweet-N-Low® or Cyclamate (mixing sweeteners gives a sweeter, synergistic effect!)
4 Tbsp butter – melted
Ingredients for Cheesecake Filling:
5 pkg. (8 oz.) Cream Cheese - softened
1 1/2 cups Splenda®
2 Tbsp. flour
2 tsp vanilla extract
1 Tbsp peppermint extract
3 eggs
1 cup Sour Cream
1 Tbsp. DaVinci Creme de Menthe sugar free syrup
Red and Green Food Color
Prepare crust:
Melt butter in a small bowl. Add ground nuts and sweetener. Mix well. Press firmly into bottom of springform pan and refrigerate until firm.
Prepare filling:
Preheat oven to 350°F.
Beat cream cheese, Splenda®, flour, vanilla and peppermint extract with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream.
Remove 2 (1/2-cup) portions of filling mix into two small bowls. Into one, add DaVinci Creme de Menthe syrup (and a drop or two of green food color if you like.) Mix well. Set aside. Into the other, add 1/2 tsp extra peppermint extract and 5 drops of red food color. Set aside.
Remove pan with crust from refrigerator. Pour white filling into/over crust, spreading to fill evenly. With a spoon, drop little blobs of the red and green mint filling mixtures from the small bowls over the top of the cheesecake, making sure they are as evenly spaced as possible. Run a table knife into and through the colored circles drawing the colors down into the cheesecake and making random swirling patterns. Be careful not to drag it down all the way to the crust, and don’t over-mix. The idea is to create interesting swirls of red and green through the cake.
Bake at 350°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Approx 30 carbs in entire cheesecake.
Chili Salsa Cheesecake
Ingredients:
Three 8-ounze packages of cream cheese
3 eggs
1/2 cup low-carb salsa
3/4 cup sour cream
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 cup grated cheddar cheese
Preheat oven to 325-degrees. Beat cream cheese with eggs until blended. Mix in salsa. Spray 9-inch springform pan with cooking spray. Pour cheese/egg/salsa mixture into pan and bake for 45 minutes. Remove from oven, and cool for ten minutes. Loosen sides of pan, and cool to room temperature. Remove sides chill until just before serving.
Spread top of cheesecake with sour cream and sprinkle with red pepper, green onion and cheddar cheese.Cut in wedges to serve.
One serving (1/12 of cake): 278 calories, 5.04 carbohydrates
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