Pumpkin Pecan Cheesecake
|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|
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.