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Pumpkin Custard Cheesecake
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Crust:
2 cups almonds, ground (crumbled graham cracker consistancy: done in food processer)
1 stick butter, melted
1 tablespoon Splenda
Mix all together, press into pie pan. bake at 400-degrees for four minutes.
Filling:
2 boxes cream cheese (8 ounces each)
3 eggs
1 cup pumpkin (canned or fresh, cooked)
1/2 cup Splenda
1 tablespoon pumpkin pie spice
Directions:
Mix all togther, pour into crust. Bake at 400-degrees for about 18 minutes (until set).
Serving Size: 12
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