Low Carb Pumpkin Cheesecake

This low carb pumpkin cheesecake recipe lets you enjoy the sweetness and texture of pumpkin without the sugar going to your hips.  Now that's a perfect combination!!

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Low-Carb Pumpkin Cheesecake The Ingredients 1/2 cup of Macadamian nuts 2 Tablespoon Splenda 5 Tablespoon of melted Butter 4 (8 ounces) packages of soften Cream Cheese 1 cup of Splenda or similar artificial sweetener 1/2 Teaspoon of Cinnamon 1/4 Teaspoon salt 1/4 Teaspoon of Ground Ginger 1 15 ounce can of Libby's 100% Pure Pumpkin 3 Eggs 1 Tablespoon of Vanilla extract

The Directions

For the Crust: Preheat Oven at 350°F.  Using a food processor, mix Macadamian nuts and two tablespoons of Splenda until finely chopped.  Next, Add melted butter and process until moist.  Press the nut mixture onto the bottom of a greased or nonstick-sprayed springform pan up to about 1 inch on the sides.  Bake 10 minutes or until golden and then remove from oven and let cool. 

The Filling: Preheat Oven at 350°F.  Using an electric mixer blend cream cheese on low speed in a mix bowl.  Add in the 1 cup of Splenda, and continue to beat until fluffy.  Add cinnamon, salt, ground ginger and vanilla extract.  Next, blend in pumpkin.  Beat in eggs, one at a time until smooth and creamy . 

Pour the mixture into greased or nonstick-sprayed springform pan.  Bake for 1 hour or until the center is set.  Remove from oven and let cool on wire rack. 

Chill for 2-3 hours or until the cheesecake sets.  Serve your Low-Carb Pumpkin Cheesecake. 

To help your cheesecake come out just right, check out these cheesecake baking tips.