Ultra Creamy and pretty damn good eating, yet not really so friendly on points if you are on the Weight Watchers Plan In fact, this recipe is kind of calorie dense, so I would only recommend you fix it for a special occasion. The good news is it does not contain sugar and will not leave you with carb cravings nor is it going to spike your blood-sugar or insulin.
This cheesecake uses heavy cream in the cheese layer and bakes at a lower temperature in place of using the more usual water bath.
- 1 1/2 cups pecans
- 1 tbsp granular sugar substitute (Splenda)
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 1 large egg white
- 3 (8) ounce packages cream cheese, softened
- 2/3 cup granular sugar substitute (Splenda)
- 1 cup heavy cream
- 1 (15) ounce can pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 3 large eggs
1. For the Crust: Heat oven to 350F. Combine pecans, sugar substitute, and cinnamon in a food processor. Process until finely ground. Toss with butter and egg white, then press into the bottom of a 9 inch springform pan, rounding up to cover the pan seam. Bake until golden and set, 8 to 10 minutes. Cool completely on wire rack.
2. For the filling: Reduce the oven to 325F. 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 wire rack and cool completely. Cover and refrigerate until chilled. 4 hours or overnight.
If you have no pumpkin pie spice on hand, use 1/4 tsp ground cinnamon, 1/4 tsp ground nutmeg, and a pinch of ground cloves.
This cheesecake serves 10 and per serving is 457 calories, 10g carbs, 3g fiber, 9.5g protein, 43.5g fat