[kevkrom]

Low-Carb Pumpkin Cheesecake

• Nut Crust
  • 1 c. pecans
  • 1 T. Splenda
  • 2 T. butter
  • 1/4 t. ginger
  • 1/4 t. cinnamon
• Filling
  • 24 oz. cream cheese (softened)
  • 5 eggs
  • 1 1/2 c. Splenda
  • 1 c. heavy cream
  • 2 c. pureed pumpkin
  • 1 T. vanilla
  • 1/2 t. cinnamon
  • 1/2 t. netmeg

1. Chop the pecans into crumbs, mix with Splenda, ginger, and cinnamon.
2. Melt the butter, add to nut mixture, and press into the bottom of a 10" springform pan (note: it may take a litle work, but you should be able to get a complete layer)
3. Preheat oven to 325, place a pan of water on the lower rack
4. Beat the cream cheese and vanilla on low speed, adding the eggs one at a time
5. When the cream cheese mixture is smooth, turn off the mixer and add the Splenda; mix gently by hand until the Splenda is thoroughly moistened (unless you want Splenda all over your kitchen -- trust me, I know from experience); add cinamon and nutmeg
6. Return to mixer and blend smooth, then add the pumpkin and cream and mix gently
7. Pour mixture into springform pan (start slowly so as not to disturb the crust) and bake for about 90 minutes

Makes 12 servings at appx. 8 net carbs per serving.

[notpoliticallycorewrecked]

Oohhh I think that you just saved my diet.