The Easiest Low-Carb Pumpkin Cheesecake You'll Ever Make

Do you want a quick last-minute low-carb dessert recipe to make just in time for the holidays? Then you will want to try this very easy low-carb pumpkin cheesecake recipe that one of my readers sent to me.

It looks amazing and the directions for making it couldn't be any more simple. Let me know how this works out for you if you decide to do it. ENJOY!

LOW-CARB PUMPKIN CHEESECAKE

1 16 oz can of pumpkin (not the pie filling)
2 cups of Ricotta cheese
1 package of orange flavor sugar-free Jell-o
1-2 Tablespoons pumpkin pie spices to taste
Whipped cream

Mix all ingredients in a microwavable bowl until well mixed. Cook in the microwave at full power for 3 minutes. Remove and stir. Cook for another 3 minutes and stir again. Pour bowl contents into a serving dish and refrigerate for 1-2 hours to set. Serve in slices or as scoops with a whipped cream dollop on top.

Mmmm! HAPPY THANKSGIVING!