Description
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It’s wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it’s low-carb, they’ll never guess!
Ingredients
- 1 cup almonds
- 1 cup pecans
- 2 (1 gram) packets granular sucralose sweetener (such as Splenda®)
- 3 tablespoons butter, melted
- 3 (8 ounce) packages low-fat cream cheese, at room temperature
- ⅔ cup granular sucralose sweetener (such as Splenda®)
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground
- but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown
- about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in a food processor or with an electric mixer until smooth
- 2 to 3 minutes. Mix in pumpkin
- vanilla extract
- cinnamon
- ginger
- cloves
- and salt until smooth
- about 2 minutes more. Add eggs one at a time
- mixing thoroughly after each addition. Pour filling into prepared crust.
- Bake in the preheated oven until just set in the center
- or when the filling jiggles but does not run
- 45 to 50 minutes. Let cool completely
- about 30 minutes. Run a knife around the edge of the cheesecake; cover
- and refrigerate for at least 4 hours.
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 5 hrs 45 mins
Servings: 16