Pumpkin Pecan Cheesecake

Diet.Guru's picture

May. 09, 2011


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


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
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 5128Calories from Fat 4367

 % Daily Value*

Total Fat 503 g773.8%

Saturated Fat 219 g1095%

Trans Fat 0 g


Sodium 2561 mg106.71%

Total Carbohydrates 104 g34.7%

Dietary Fiber 33 g132%

Sugars 46 g

Protein 91 g182%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet