pumpkin cheesecake
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of pumpkin cheesecake calories by ingredient
Introduction
A delicious and creamy low carb pumpkin pie with a chocolate pecan crust. A delicious and creamy low carb pumpkin pie with a chocolate pecan crust.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 taste
1 cup, chopped Pecans
3 tbsp Butter, salted
14 grams Lillys Dark Chocolate Chips 1 serving 14g (by NVRGIVINGUP)
2 tsp pumpking pie spice
Directions
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