Awesome Pumpkin Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
You will not even know it is lowcarb! Ingredients:
crust |
3/4 cup pecans (finely chopped) |
3/4 cup almond ground |
2 tablespoons butter (melted) |
filling |
16 ounces neufchatel cheese, softened |
1 splenda quick pack |
15 ounces pumpkin (one can) |
3/4 cup sour cream |
2 teaspoons vanilla |
1 1/2 teaspoons pumpkin pie spice |
1/4 teaspoon salt |
4 eggs, large -- room temperature |
Directions:
1. CRUST: Combine finely chopped pecans with almond meal. Stir the melted butter into the nut mixture. Press the nut mixture into the bottom and 1-1/2 inch up the sides of a springform pan. Set aside while you make the filling.
2. FILLING:
3. Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.
4. Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor.
|
|