Low carb Pumpkin Cheesecake
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 c. pecans crushed and toasted2 blocks reduced fat cream cheese, softened1/2 c. Splenda1 tsp. vanilla extract2 eggspumpkin pie spice1/2 c. canned pumpkin
crush pecans.
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.
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.
Nutritional Info 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
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