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the low carb way

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Low Carb Pumpkin Cheesecake

Posted by Solitary Dancer on November 21, 2006

Low Carb Pumpkin Cheesecake


1 cup toasted pecans, chopped
2 – 8 ounce packages cream cheese brought to almost room temperature
3/4 cup granulated Splenda
2 teaspoons good vanilla
1 1/2 cups canned pumpkin (not pie filling)
1/2 cup sour cream
4 eggs
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg (freshly grated if you can)
1/4 teaspoon ground cloves
1/4 teaspoon salt


Set your oven to 300 degrees with the oven rack set in the middle.

Butter the bottom and sides of a 9-inch springform pan. Set aside.

Beat the cream cheese, Splenda or sugar and vanilla in the large bowl of an electric mixer until the mixture is smooth.

With the mixer on medium speed, add the pumpkin and sour cream and mix thoroughly.

Add the eggs one at a time, beating between each addition.

Add the spices and salt and mix to blend. Set cheesecake mixture aside.

Sprinkle the toasted pecans over the bottom of the springform pan, spreading them out to completely cover the bottom

Immediately pour the batter over the nuts then tap the pan gently on your kitchen counter to settle the batter.

Bake for 1 hour plus 10 minutes, or more, until a knife placed in the center of the cheesecake comes out clean.

Remove from the oven and place on a cake rack. Allow to cool for at least 20 minutes before removing the ring from the pan.

This cake must chill in the fridge for at least 2 hours before serving.


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