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Home » Low Carb Recipes » Cheesecakes

Pat Pumpkin Swirl Cheesecake 2 Reviews Date of last review 1 Mon December 6, 2004 Recommended By Average Price Average Rating 100% of reviewers None indicated 9.0 Description: Ingredients: 1 pound cream cheese -- softened 3/4 cup artificial sweetener -- divided 3 eggs 1/2 cup sour cream 1 teaspoon vanilla 1 cup pumpkin puree -- I use Libby's canned 3/4 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg How To Prepare: Preheat oven to 350 F. Prepare Pecan Cheesecake Crust. In large bowl, beat cream cheese with 1/2 cup Splenda until fluffy. Beat in eggs (one at a time). Beat in sour cream and vanilla. Remove 11/2 cup of mixture and set aside. To remaining batter, blend pumpkin, 1/4 cup Splenda, cinnamon, ginger and nutmeg. Pour into springform pan. Using large spoon add reserved 'vanilla' batter. Swirl batters together with knife. Place large pan with 1" of boiling water on lower rack of oven. Place cheesecake on rack in middle of oven (above pan of water) and bake for approximately 50 minutes, or until puffed and no longer shiny in center. Turn oven off. Quickly run a knife around edge of cheesecake (This was not necessary for mine; I have a no-stick springform pan.). Let cool in oven 1 hour. Remove from oven and let cool completely on rack. Refrigerate for at least 8 hours before removing from pan. NOTES : Carbs for Pecan Cheesecake Crust not included in above total - adjust accordingly Carbs per serving - include all nutritional information if known: 60g carbs total Effort (Easy, Average, Difficult): Easy Tammy Marie   Posts: 0 see this user's products

Author
baconlovr MAJOR LCF POSTER! Registered: March 2003 Location: Mesa, AZ Posts: 1096	Review Date: Mon December 6, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9    Positive aspects of the product (pros): Cons: I modified this by using Stevia, the herb sweetner in the cheesecake part. For the crust I used Almond Flour and 1 tlbs real brown sugar. I took this to my family Thanksgiving last year 2004 and even the die-hard lo-carb family loved it. In fact, my sister was so impressed with it and my use of Stevia...she now cooks with Stevia and is cutting back on sugar. Even her husband loved it I am going to make this again this year for my Holiday party.

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