Ultra Creamy and pretty good eating, yet 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.
Net Carbs 7 Grams
Protein 9.5 Grams
- 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 granulated Splenda
- 1 cup heavy cream
- 1 (15) ounce can pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 3 large eggs
- pepitas (pumpkin seeds) for garnish (optional) If using, add the calories to the calorie count.
1. For the Crust: Heat oven to 350F. Combine pecans, Splenda, 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. 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, Splenda, 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.