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Home » Low Carb Recipes » Cheesecakes

DiamondDeb Pumpkin layer Cheesecake Reviews Date of last review 4 Fri November 25, 2011 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   Posts: 0 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: Silver Spring, MD Posts: 1772	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: 485	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!!!
raini Very Gabby LCF Member!!! Registered: July 2003 Location: near the edge of an island Posts: 4304	Review Date: Fri November 25, 2011 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): Yummy! Cons: None I did use a spring form pan, even though you don't have to. I added a little more pumpkin than the recipe called for, and pumpkin pie spice to the crust as well as the batter. Really wonderful dessert and it kept me out of the pumpkin pie!

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