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Pumpkin Pecan Cheesecake
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Serving Size: 8
1/2 pound pecans
2 tbl Splenda
1/3 cup melted butter
1/2 pound cream cheese
3/4 cup Splenda
1/2 tsp cinnamon
1/4 tsp ground ginger
1 can pumpkin -- (15 oz)
3 eggs
1 tbl vanilla
Carbs: 10.3 Fibre: 2.5
Preheat oven to 350°F-180°C.
Crush nuts and Splenda in Food Processor until finely chopped.
Add melted butter and process until moist.
Press nut mixture onto bottom and 1 inch 25mm up the sides of a springform pan. Bake 10 minutes or until golden. Cool.
Wrap the bottom and a little up the side in double thickness foil.
Beat cream cheese, Splenda, cinnamon and ginger until smooth. Add pumpkin, beat until well blended. Add eggs and vanilla, beat until smooth. Pour into crust.
Set springform pan into a roasting pan, fill it with hot water about an inch 25mm high.
Bake 1 hour and 45 minutes or until top starts set and turns golden. It's a lot of work but oh how delicious.
Per Serving: 390 Calories
38 grams fat
8 carbs
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