* Exported from MasterCook *

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING

Recipe By :Carol Williams
Serving Size : 16 Preparation Time :1:10
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
2 cups pecans -- ground
1/4 cup melted butter
3 tbsp splenda
FILLING
16 oz cream cheese -- 500gr softened
1 cup canned pumpkin
3/4 cup splenda
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
4 lg eggs
1 cup cream
1 cup sour cream
2 tbsp splenda
1/2 tsp vanilla

-For crust, combine the ground pecans, 3 tablespoons splenda, and melted butter.
-Press into bottom and up sides{at least an inch} of 9-inch 230mm springform pan.
-Bake in a 325°F-160°Coven for 10 minutes.
FILLING:
-In a large mixer bowl combine the softened cream cheese,pumpkin, the 3/4 cup splenda, the 1 teaspoon vanilla, cinnamon, ginger,nutmeg, and salt.
-Beat until well blended.
-Add eggs, beating with electric mixer on low speed just till blended.DO NOT OVERBEAT.
-Stir in the cream,pour into crust-lined pan.
-Bake in a325°F-160°Coven for 50 minutes.
-Combine the sour cream, the 2 tablespoons splenda and the 1/2 teaspoon vanilla; spread over cheesecake.
-Bake 5 minutes more.
-Chill


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Per Serving (excluding unknown items): 305 Calories; 30g Fat (83.6% calories from fat); 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 174mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore Sept 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 0 0 0 0