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Autumn Cheesecake
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Serving Size: 16
32 oz cream cheese
1-1/4 cups splenda
1/4 cup splenda -- combine
1 tsp molasses -- combine
or 1/4c Brown Sugar Twin
2 tbl Atkin's Bake Mix, or soy flour
3 tbl ground almonds
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp ground allspice
6 lg eggs
14-1/2 oz canned pumpkin
Crust, your choice
Preheat oven to 325°F-160°C
Grease or spray a 9" springform pan.**If using a crust , press up the sides and bottom of pan; be sure to count in those carbs
In a large mixer bowl, beat the cream cheese until light and fluffy.
Gradually add the sweeteners, bake mix{flour}, ground almonds and spices, beat well. Beat in the eggs, ONE at a time, blending well.
Add the pumpkin and blend well.
Pour into the prepared pan and bake in the center of the oven at 325°F-160°C for 90 minutes.
TURN OFF THE OVEN and let the cake stand for 30 minutes with the door open. Remove from the oven, cool then chill for at least 8 hours.
Remove sides of pan, place on serving plate.
Carb count per slice: 6.6 minus 1.1 grams fiber= 5.5 carbs
Garnish each serving with a dollop of whipped cream {count in the carbs}
Per Serving: 246 Calories; 22g Fat (80.5% calories from fat); 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 190mg Sodium.
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