- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 319.5
- Total Fat: 28.0 g
- Cholesterol: 86.7 mg
- Sodium: 194.4 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.6 g
- Protein: 10.2 g
Low carb Pumpkin CheesecakeSubmitted by: JOCELYNRED
1 1/2 c. pecans crushed and toasted
2 blocks reduced fat cream cheese, softened
1/2 c. Splenda
1 tsp. vanilla extract
pumpkin pie spice
1/2 c. canned pumpkin
place in a pie dish and toast in oven on 350 about 5-10 minutes.
place softened cream cheese in a mixing bowl.
add Splenda and vanilla and beat until blended.
add eggs and mix well.
remove one cup of batter and pour over pecans.
to rest of batter add pumpkin and spice, mix well.
pour over plain batter.
bake at 350 for about 40 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JOCELYNRED.