Sugar Free Pumpkin Cheesecake with Pecan Crust

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 267.0
  • Total Fat: 25.1 g
  • Cholesterol: 110.0 mg
  • Sodium: 191.3 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Sugar Free Pumpkin Cheesecake with Pecan Crust calories by ingredient
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Introduction

Shared with permission of author. Shared with permission of author.
Number of Servings: 12

Ingredients

    Butter
    1 cup pecans, coarsely chopped
    2 pkgs. (8oz each ) cream cheese, softened
    to cup splenda sweetener
    2 teaspoons vanilla extract
    1 cups pure canned pumpkin
    cup sour cream
    4 eggs
    1 teaspoons cinnamon
    1 teaspoon ginger
    teaspoon nutmeg
    teaspoon cloves
    teaspoon salt

Directions

Preheat oven to 300 degrees F.

Butter the bottom and sides of a 9 inch springform pan. Sprinkle the bottom of the pan with chopped pecans, distributing evenly. ( or you can chop the pecans fine and add two tablespoons melted butter or margarine and teaspoon splenda and mix well and then press onto the bottom of the greased pan)

In a large mixing bowl, use an electric mixer to beat the cream cheese, Splenda and vanilla until fluffy, stopping occasionally to scrape the sides of the bowl and beaters.

Add the pumpkin and sour cream, mixing thoroughly on medium speed. Add the eggs one at a time, mixing thoroughly between each one. Mix in the cinnamon, ginger, nutmeg, cloves, and salt.

Pour the batter over the nuts in the pan. Bake for 60 to 70 minutes, or until a knife placed in the center comes out clean. Cool for 20 minutes before removing from the pan, and chill for at least two hours before serving.


Serving Size:12 slices

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