pumpkin cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
16 oz Cream Cheese .5 cup, whipped Heavy Whipping Cream 1.75 cup Pumpkin, canned, without salt 10 tsp Pyure Organic Stevia all-purpose sweetener (by DBEAU57) or to taste1 cup, chopped Pecans 3 tbsp Butter, salted 14 grams Lillys Dark Chocolate Chips 1 serving 14g (by NVRGIVINGUP) 2 tsp pumpking pie spice
preheat oven to 375
mix pecans, butter, and half chocolate chips. press into 8 inch cheesecake pan and bake for 10 minutes in preheated oven.
remove and cool.
beat heavy whipping cream and 4 tsp pyure until medium peaks form.
in separate bowl mix cream cheese and 4 tsp of pyure or until taste until smooth. Mix in can of pumpkin and 2 tsp of pumpkin pie seasoning. Fold in half of whipping cream mixture. Pour mix over cooled pie crust. Spread remaining whipping cream over the top and sprinkle with remaining chocolate chips. Cool in fridge for 4 hours.
Serving Size: 1 slice makes 8 slices
mix pecans, butter, and half chocolate chips. press into 8 inch cheesecake pan and bake for 10 minutes in preheated oven.
remove and cool.
beat heavy whipping cream and 4 tsp pyure until medium peaks form.
in separate bowl mix cream cheese and 4 tsp of pyure or until taste until smooth. Mix in can of pumpkin and 2 tsp of pumpkin pie seasoning. Fold in half of whipping cream mixture. Pour mix over cooled pie crust. Spread remaining whipping cream over the top and sprinkle with remaining chocolate chips. Cool in fridge for 4 hours.
Serving Size: 1 slice makes 8 slices
Nutritional Info Amount Per Serving
- Calories: 220.2
- Total Fat: 21.8 g
- Cholesterol: 47.9 mg
- Sodium: 116.6 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.0 g
- Protein: 3.7 g
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