Low Carb Pumpkin Cheesecake with Pecan Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust:2 cup finely chopped almonds or pecans¾ stick melted butter – you can probably use less1/2 cup Splenda1 t cinnamonCheesecake:2 8 oz pkgs 1/3 Less Fat cream cheese1/2 cup plus 2 T Splenda2 eggs1 t vanilla1 cup canned pumpkin 2 T pumpkin pie spice
For the Crust:
Mix together and press into the bottom of an 8" or 9" cheesecake pan.
For the Cheesecake:
In large bowl, beat together cream cheese, 1/2 cup Splenda, eggs, and vanilla until fluffy. Spread about half of the batter evenly over the crust. Add pumpkin, pumpkin pie spice, and 2 T Splenda to the remaining batter. Mix together and spread on top of the other batter. Bake at 325° F for 1 hour or until set. Cool cheesecake on baking rack; chill in refrigerator for 2-4 hours until firm. Cut cheesecake into 12 servings.
Serve with sugar free Cool Whip, if desired.
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user BELLARL.
Mix together and press into the bottom of an 8" or 9" cheesecake pan.
For the Cheesecake:
In large bowl, beat together cream cheese, 1/2 cup Splenda, eggs, and vanilla until fluffy. Spread about half of the batter evenly over the crust. Add pumpkin, pumpkin pie spice, and 2 T Splenda to the remaining batter. Mix together and spread on top of the other batter. Bake at 325° F for 1 hour or until set. Cool cheesecake on baking rack; chill in refrigerator for 2-4 hours until firm. Cut cheesecake into 12 servings.
Serve with sugar free Cool Whip, if desired.
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user BELLARL.
Nutritional Info Amount Per Serving
- Calories: 328.7
- Total Fat: 31.1 g
- Cholesterol: 84.8 mg
- Sodium: 239.1 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.9 g
- Protein: 6.8 g
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