* Exported from MasterCook *

DEBBIE'S PUMPKIN CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :3:30
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Pecans -- 250gr
2 tbsp Splenda
1/3 cup melted butter
1/2 lb cream cheese
3/4 cup Splenda
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1 can pumpkin -- (15 oz)
3 Eggs
1 tbsp Vanilla

Carbs:10.3 Fibre:2.5 Protein:6.9 Fat:38.1 Per Serve

Preheat oven to 350°F-180°C.
Crush nuts and Splenda in Food Processor until finely chopped.
Add melted butter and process until moist.
Press nut mixture onto bottom and 1 inch 25mm up the sides of a springform pan. Bake 10 minutes or until golden.
Cool.
Wrap bottom and a little up the side in double thickness foil.
Beat cream cheese, Splenda, cinnamon and ginger until smooth. Add pumpkin, beat until well blended. Add eggs and vanilla, beat until smooth. Pour into crust.
Set springform pan into a roasting pan, fill it with hot water about an inch 25mm high.
Bake 1 hour and 45 minutes or until top starts set and turns golden. It's a lot of work but oh how delicious.


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Per Serving (excluding unknown items): 390 Calories; 38g Fat (83.7% calories from fat); 7g Protein; 10g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 183mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 7 Fat.


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