Dessert

Sugar Free Pumpkin Cheesecake with Pecan Crust is for Dessert.

Sugar Free Pumpkin Cheesecake with Pecan Crust takes several minutes to prepare.

Sugar Free Pumpkin Cheesecake with Pecan Crust takes 70 minutes to cook.

Sugar Free Pumpkin Cheesecake with Pecan Crust makes 12 servings.

The ingredients for Sugar Free Pumpkin Cheesecake with Pecan Crust are:

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

Here is how you make Sugar Free Pumpkin Cheesecake with Pecan Crust:

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

The nutritional information for Sugar Free Pumpkin Cheesecake with Pecan Crust is:

• 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

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