Low Carb Pumpkin Cheesecake
- Number of Servings: 12
Ingredients
1 c. finely chopped pecans1/3 c. butter, melted2 (8 oz.) packages cream cheese, softened3/4 c. Splenda for Cooking1 t. vanilla extract3 eggs1 c. pumpkin puree3/4 t. cinnamon1/4 t. nutmeg
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the pecans and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup Splenda, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup Splenda, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Serving Size: 12 servings
In a medium bowl, mix together the cream cheese, 1/2 cup Splenda, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup Splenda, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 277.0
- Total Fat: 26.7 g
- Cholesterol: 101.3 mg
- Sodium: 166.3 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.9 g
- Protein: 5.7 g
Member Reviews