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Home » Low Carb Recipes » Cheesecakes

DiamondDeb Pumpkin layer Cheesecake Reviews Date of last review 3 Sun October 11, 2009 Recommended By Average Price Average Rating 100% of reviewers None indicated 10.0 Description: Ingredients: Filling: 2 pkg (8 oz each) Cream Cheese, softened 1/2 cup Splenda 1/2 tsp Vanilla 2 eggs 1/2 cup canned pumpkin 1/2 tsp ground cinnamon Dash each of ground cloves and nutmeg (I used Pumpkin Pie spice) Crust: (instead of a graham cracker crust) 1 1/2 cups chopped pecans 3 tbsp butter 1 tsp Splenda How To Prepare: Making the Crust: Melt the butter and mix it with the Splenda and chopped pecans. Press the mixture into a 9 inch pie pan. I pressed it into the bottom and as far up the sides as I could. Bake the crust in a 350 degree oven for about 8-9 minutes. Making the filling: Mix softened cream cheese, Splenda, and vanilla until well blended. Add eggs and mix until smooth. Set aside 1 cup of the batter, spoon the rest of the batter into the crust. (Be careful not to "disturb" the pecans too much!) Mix the pumpkin, spices and 1 cup of batter together, spread on top of the plain batter (there's where you get your pumpkin layer.) Bake in a 350 degree oven for 35 - 40 minutes until the center is almost set. Cool, and refrigerate for at least 3 hours. This is requested by non-LCers for Thanksgiving dinner! Number of Servings: 8 Carbs per serving - include all nutritional information if known: ECC: 5.2 grams Effort (Easy, Average, Difficult): Easy Tammy Marie Junior LCF Member   Posts: 1 Registered: January 2004 Location: maryland see this user's products

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mommyoftwins Junior LCF Member Registered: September 2003 Location: Florida Posts: 2	Review Date: Tue December 7, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): easy to make, delicious Cons: None I made this for Thanksgiving this year and last. Is is always the most popular dessert, and I'm the only LC'er. I now must bring two to keep up with demand. Yummy!!
Goldenrod MAJOR LCF POSTER! Registered: February 2002 Location: Staten Island, NY Posts: 1779	Review Date: Thu November 30, 2006 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): Easy to make, YUMMY! You don't even need a Springform pan - just a regular pie dish! Cons: None Made it for Thanksgiving. The only things I altered were adding a little cinnamon to the crust (made it really delicious), and using slightly more than the half cup of pumpkin. I love pumpkin, and strong pumpkin flavor, so I added "to taste," and used a *lot* of pumpkin pie spice. SOOO GOOD. (And
ctsweetie Senior LCF Member Registered: January 2004 Location: Newington, CT Posts: 323	Review Date: Sun October 11, 2009 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): Easy to make....awesome tasting...such low carb! Cons: None Love this and what's even better, I managed to use two cups of pecans and still was able to keep the cheesecake at 19 carbs for the whole thing!!! Well, I used sweet and low liquid sweetener so it says "O" carbs. Not "less than" or <. Thanks for the recipe!!!

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