Halloween is just around the corner, which means it’s time for pumpkin! I usually stock up on canned pumpkin in the fall because I like to have it year round. I’ve already put out my recipe for pumpkin pancakes, but one of the real stars with pumpkin is cheesecake. This is a basic low carb crustless cheesecake recipe and is easy to make. A pan of water in the oven while it bakes helps to keep it from cracking.

1 15 oz can Pumpkin Puree
1/2 cup granulated sugar substitute
2 8 ounce packages Cream Cheese, softened
1 tablespoon Pumpkin Pie Spice
1 teaspoon Vanilla
2 large Eggs
2 tablespoons Heavy Cream
1/2 cup ground Pecans
1/2 cup Butter (1 stick)
1 teaspoon Cinnamon

Heat oven to 350°F.

Prepare small spring form pan by spraying with baking spray, then cut and place parchment paper on the bottom to make removal easy. Put the form together and cover the outside with aluminum foil to help prevent any leakage.

Mix the butter, cinnamon and pecans together to form the pie topping. Spread into the bottom of the spring form pan.

In a large bowl, mix the cream cheese, sugar and eggs together until creamy. Add the pumpkin puree, spice and heavy cream and mix well. Pour into the spring form pan.

Put in the preheated oven.

Fill a oven safe pan halfway with water and place on a rack below the cheesecake pan. This will help to prevent cracking.

Bake for about 60 minutes until a toothpick inserted in the middle comes out clean. Turn oven off and allow to cool about 30 minutes before removing from the oven.

When completely cooled, run a knife around the edge, then turn out onto a plate or cake dish.

Makes 12 slices, made with liquid sweetener or sugar alcohol
Net carbs 3.0 g, calories 316, protein 9.2 g

Made with powdered sweetener
Net Carbs 4.0 g, calories 316, protein 9.2 g

POSTED BY RENE AVERETT AT 10/27/2012 10:38 PM