Pumpkin Souffle Cheesecake
Ingredients
- 6 large egg whites
- ¼ tsp cream of tartar
- 4 Tbsp granulated sugar
- 8 oz low fat cream cheese
- ¾ cup pumpkin puree canned
- 5 Tbsp brown sugar
- 1 Tbsp pumpkin pie spice
- ¼ cup warm water
- ¼ cup butter softened
- ¼ c cornstarch
- 6 large egg yolks
- pinch salt
Instructions
- Whip egg whites with cream of tartar and 4 Tbsp sugar, until they form stiff peaks. Set aside.
- In a new bowl, whip the cream cheese with the brown sugar, pumpkin puree and pumpkin pie spice until light and fluffy.
- Add the warm water and softened butter to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing.
- Now add the corn starch and egg yolks and whisk until well incorporated.
- Finally, gently fold in the whipped egg whites from step 1 to the cream cheese mixture
- Pour the batter into a parchment lined 8 inch springform pan, then bake in a 320F preheated oven for 50 minutes. Optional - use water bath to prevent cracks on your cake.
- Sift powdered sugar on top. For the best texture and flavor, be sure to let the cake cool and rest overnight in the fridge before eating.
Video
Notes
*I used organic cane sugar. I would not use sugar free sweeteners for this recipe because the egg whites don't whip as well.
Nutrition
Calories: 184kcalCarbohydrates: 15gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 200mgSodium: 161mgPotassium: 140mgFiber: 1gSugar: 11gVitamin A: 2855IUVitamin C: 1mgVitamin D: 1µgCalcium: 65mgIron: 1mgZinc: 1mg***Net Carbs: 14g
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