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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I have not tried this recipe. I got this recipe from Obesity Help. Ingredients:
1/2 cup pecans, coarsely chopped |
16 ounces cream cheese, softened |
1/2-3/4 cup splenda granular, sugar substitute (i used 3/4c and it was a little sweet for my taste) |
2 teaspoons vanilla extract |
1 1/2 cups pure canned pumpkin (npt pumpkin pie filling) |
1/2 cup sour cream |
4 eggs |
1 1/2 teaspoons cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 300 degrees.
2. Butter bottom and sides of 9 1/2 springform pan. Sprinkle pecans over bottom on pan distributing evenly.
3. Beat together cream cheese, eggs, splenda and vanilla until well combined and fluffy. Add pumpkin and sour cream, mix thoroughly. Mix in spices. Pour batter over nuts,.
4. Bake 60-70 mins or until knife inserted in center comes out clean. Cool for 20 mins before removing from pan and refrigerate for at least 2 hrs before serving.
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