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Pumpkin Pecan Cheesecake

Diet.Guru's picture
Ingredients
For crust
  Pecans 1 1⁄2 Cup (24 tbs), finely chopped
  Granulated sugar substitute 1 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Unsalted butter 2 Tablespoon, melted
  Egg white 1 Large
  Cream cheese 24 Ounce, softened (3 Packages, 8 Ounce Each)
  Granulated sugar substitute 2⁄3 Cup (10.67 tbs)
  Heavy cream 1 Cup (16 tbs)
  Canned pumpkin puree 15 Ounce (1 Can)
  Vanilla extract 1 Teaspoon
  Pumpkin pie spice 1 Teaspoon
  Eggs 3 Large
Directions

1. For the crust. Heat oven to 350°F. Combine pecans, sugar substitute, and cinnamon in a food processor Process until finely ground. Toss with butter and egg white; press onto bottom of a 9-inch spring form pan, rounding up to cover the pan seam. Bake until golden and set, 8 to 10 minutes. Cool completely on a wire rack.
2. For the filling' Reduce oven to 325°F. Combine cream cheese, sugar substitute, and cream in a large bowl. Beat until smooth with an electric mixer at medium speed. Add pumpkin puree, vanilla, and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, just until combined.
3. Pour batter over crust. Bake until just set, 45 to 50 minutes. Turn off oven and let stand 10 minutes; transfer to a wire rack and cool completely. Cover and refrigerate until chilled, 4 hours or overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Halloween
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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