Pumpkin Cheesecake - Low Carb

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 6 -8 ounces pecans (or favorite nut)
• 2 tablespoons splenda granular, sugar substitute
• 5 tablespoons butter, melted
• 32 ounces cream cheese (room temp, 4-8oz packages)
• 1 cup splenda granular, sugar substitute
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 15 ounces solid-pack pumpkin
• 3 eggs
• 1 tablespoon vanilla
• nonstick cooking spray

Recipe

• 1 preheat oven to 350 degrees. crush nuts & splenda in food processor until finely chopped. add melted butter & process until moist.
• 2 cut a circle out of parchment or wax paper to fit the bottom of your springform pan (9x2 1/2"). spray with non-stick cooking spray.
• 3 press the nut mixture onto the bottom of a springform pan and 1 inch up the sides. bake 10 minutes or until golden. cool. use tin foil to wrap the bottom and the sides of the spring form pan in double thickness.
• 4 in a medium bowl. beat cream cheese, splenda, cinnamon & ginger until smooth. add pumpkin, beat until well blended. add eggs & vanilla, beat until smooth. pour into crust. set springform pan into a roasting pan, fill it with hot water about an inch high.
• 5 bake about 1 hour and 30 minutes or until top starts set & turns golden.
• 6 cool 15 minutes and run a knife around the sides to loosen the cake from the pan. cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.