Pumpkin Cheesecake
Servings: 10
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Servings: 10
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Ingredients:
•1 1/2 Cups pecans, finely chopped
•11 Tablespoons granular sugar substitute (sucralose), divided
•1/2 Teaspoon ground cinnamon
•2 Tablespoons unsalted butter, melted
•1 large egg white
•24 Ounces cream cheese, soften
•1 Cup heavy cream
•15 Ounces canned pumpkin purée
•1 Teaspoon vanilla extract
•1 Teaspoon pumpkin pie spice
•3 large eggs
Directions:
1.For the crust: Heat oven to 350°F.
2.Combine pecans, a tablespoon 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 springform pan, rounding up to cover the pan seam. Bake until golden and set, 8 to 10 minutes. Cool completely on a wire rack.
3.For the filling: Reduce oven to 325°F.
4.Combine cream cheese, 2/3 cup sugar substitute and cream in a large bowl. Beat until smooth with an electric mixer at medium speed. Add pumpkin purée, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, just until combined.
5.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.
6.Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve. 8.6 carbs; serves 10
*www.atkins.com*•1 1/2 Cups pecans, finely chopped
•11 Tablespoons granular sugar substitute (sucralose), divided
•1/2 Teaspoon ground cinnamon
•2 Tablespoons unsalted butter, melted
•1 large egg white
•24 Ounces cream cheese, soften
•1 Cup heavy cream
•15 Ounces canned pumpkin purée
•1 Teaspoon vanilla extract
•1 Teaspoon pumpkin pie spice
•3 large eggs
Directions:
1.For the crust: Heat oven to 350°F.
2.Combine pecans, a tablespoon 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 springform pan, rounding up to cover the pan seam. Bake until golden and set, 8 to 10 minutes. Cool completely on a wire rack.
3.For the filling: Reduce oven to 325°F.
4.Combine cream cheese, 2/3 cup sugar substitute and cream in a large bowl. Beat until smooth with an electric mixer at medium speed. Add pumpkin purée, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, just until combined.
5.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.
6.Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve. 8.6 carbs; serves 10
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