LowCarb Holiday Pumpkin Marble Cheesecake Crust:Combine pecans and margarine; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan and bake for 10 minutes at 350 degrees.
- 2 cups finely chopped nuts, pecans, or walnuts
- 1/3 cup Margarine, melted (I hate this stuff, put it does work better than butter in some recipes.. GULP)
Filling:
1) Blend the cream cheese, 2/3 of total sugar substitute and vanilla, at medium speed with an electric mixer or food processor. 2) Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter.
- 2, 8 oz. pkgs. cream cheese, softened
- 3/4 cups Splenda, or your favorite sugar substitute
- 1 tsp. vanilla
- 3 lg. eggs
- 1 cup canned pumpkin
- 3/4 tsp. cinnamon
- 1/4 tsp. ground nutmeg
3) Add remaining sugar substitute, pumpkin and spices to remaining batter; mix well.
4) Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect.
Bake at 350 degrees for 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill and serve.
You can also make no carb whipped cream topping by beating whipping cream and sugar substitute until thick and creamy.