* Exported from MasterCook *

PUMPKIN MARBLE CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:35
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb cream cheese
3/4 cup splenda
3 eggs
1/2 cup sour cream
1 tsp vanilla
1 cup pumpkin puree
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp nutmeg

In large bowl, beat cream cheese with 1/2 cup of the sweetener until fluffy. Beat in eggs, one at a time; beat in sour cream and vanilla. Remove 1-1/2 cups
and set aside.
To remaining batter, blend in remaining sweetener, pumpkin, cinnamon, ginger and nutmeg; pour into springform pan. Using large spoon, add dollops of reserved light-coloured batter; swirl together with knife.
Place pan in larger cake pan; pour in enough boiling water to come 1 inch -2.5 cm up side. Bake in 350°F-180°C oven for about 50 minutes or until puffed and no longer shiny in centre. Turn oven off. Quickly run knife around edge of cheesecake; let cool in oven for 1 hour. Remove from water and let cool completely on rack. Refrigerate for at least 8 hours or up to 2 days before removing from pan.


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Per Serving (excluding unknown items): 267 Calories; 25g Fat (79.2% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 139mg Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore
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