* Exported from MasterCook *

AUTUMN CHEESECAKE

Recipe By :Carol Williams{adapted from a web site recipe}
Serving Size : 16 Preparation Time :1:45
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 oz cream cheese -- 1kg
1 1/4 cups splenda
1/4 cup splenda -- * combine
1 tsp molasses -- * combine
or 1/4c Brown Sugar Twin -- *
2 tbsp Atkin's Bake Mix -- or soy flour
3 tbsp ground almonds
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp ground allspice
6 lg eggs
14 1/2 oz canned pumpkin
Crust -- **your choice

-Preheat oven to 325°F-160°C
-Grease or spray a 9" 230mm springform pan.**If using a crust , press up the sides
andbottom of pan; be sure to count in those carbs
-In a large mixer bowl, beat the cream cheese until light andfluffy.
-Gradually add the sweeteners, bake mix{flour}, ground almonds andspices, beat
well.
-Beat in the eggs, ONE at a time, blending well.
-Add the pumpkin andblend well.
-Pour into the prepared pan andbake in the center of the oven at325°F-160°C for 90 minutes.
-TURN OFF THE OVEN andlet the cake stand for 30 minutes with the door open.
-Remove from oven, cool then chill for at least 8 hours.
-Remove sides of pan, place on serving plate.
-Carb count per slice:6.6 minus 1.1 grams fiber= 5.5 carbs
-Garnish each serving with a dollop of whipped cream{count in the carbs}


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Per Serving (excluding unknown items): 243 Calories; 22g Fat (78.2% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0