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Pumpkin Cheesecake II
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Serving Size: 8
2 packages cream cheese (8 oz each) softened
1 cup splenda
1 tbl vanilla
2 egg
1 cup canned pumpkin
1 tbsp cinnamon
1 dash ground cloves
1 dash ground nutmeg
Mix cream cheese, splenda, and vanilla with electric mixer on medium speed. Add egg, mix until well-blended. Stir pumpkin and spices into one c of batter. Pour remaining batter into a nut crust or just pour it in the pan (sprayed with Pam or equivalent). Top with pumpkin batter. Bake at 350°F-180°C for 30-40 minutes or until center is almost set. Refrigerate 3 hours or overnight.
Per Serving: 236 Calories, 5 carbs
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