Dessert

Low Carb Pumpkin Cheesecake with Pecan Crust is for Dessert.

Low Carb Pumpkin Cheesecake with Pecan Crust takes 20 minutes to prepare.

Low Carb Pumpkin Cheesecake with Pecan Crust takes 60 minutes to cook.

Low Carb Pumpkin Cheesecake with Pecan Crust makes 12 servings.

The ingredients for Low Carb Pumpkin Cheesecake with Pecan Crust are:

Crust:
2 cup finely chopped almonds or pecans
? stick melted butter ? you can probably use less
1/2 cup Splenda
1 t cinnamon

Cheesecake:
2 8 oz pkgs 1/3 Less Fat cream cheese
1/2 cup plus 2 T Splenda
2 eggs
1 t vanilla
1 cup canned pumpkin
2 T pumpkin pie spice

Here is how you make Low Carb Pumpkin Cheesecake with Pecan Crust:

For the Crust:Mix together and press into the bottom of an 8" or 9" cheesecake pan. For the Cheesecake:In large bowl, beat together cream cheese, 1/2 cup Splenda, eggs, and vanilla until fluffy. Spread about half of the batter evenly over the crust. Add pumpkin, pumpkin pie spice, and 2 T Splenda to the remaining batter. Mix together and spread on top of the other batter. Bake at 325? F for 1 hour or until set. Cool cheesecake on baking rack; chill in refrigerator for 2-4 hours until firm. Cut cheesecake into 12 servings.Serve with sugar free Cool Whip, if desired.Serving Size: 12 slicesNumber of Servings: 12Recipe submitted by SparkPeople user BELLARL.

The nutritional information for Low Carb Pumpkin Cheesecake with Pecan Crust is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 328.7

• Total Fat: 31.1 g
• Cholesterol: 84.8 mg
• Sodium: 239.1 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 2.9 g
• Protein: 6.8 g

The dietary needs meet for Low Carb Pumpkin Cheesecake with Pecan Crust is Low Carb