Awesome Pumpkin CheesecakeSubmitted by babydollsea_
Makes 16 servings
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You will not even know it is lowcarb!
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Ingredients
CRUST: |
| 3/4 |
cup pecans (finely chopped) |
| 3/4 |
cup Almond ground |
| 2 |
tablespoons butter (melted) |
FILLING: |
| 16 |
ounces Neufchatel Cheese, softened |
| 1 |
Splenda Quick Pack |
| 15 |
ounces pumpkin (one can) |
| 3/4 |
cup sour cream |
| 2 |
teaspoons vanilla |
| 1 1/2 |
teaspoons pumpkin pie spice |
| 1/4 |
teaspoon salt |
| 4 |
eggs, large -- room temperature [1123&size=5] |
Directions
- CRUST: Combine finely chopped pecans with almond meal. Stir the melted butter into the nut mixture. Press the nut mixture into the bottom and 1-1/2 inch up the sides of a springform pan. Set aside while you make the filling.
- FILLING:
- Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.
- Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor.
Categories
Brunch, Dessert
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Serving Size 89.0g |
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Amount Per Serving |
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| Vitamin A 93% |
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Vitamin C 2% |
| Calcium 6% |
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Iron 6% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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