* Exported from MasterCook *

SLIM PUMPKIN CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :3:30
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
3/4 cup graham crumbs
2 tbsp butter -- melted
Filling:
1 lb cream cheese -- 454gr
1 can pumpkin -- (14 oz/398 ml)
4 eggs
1 can evaporated skimmed milk -- (160 ml)
3/4 cup Splenda
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp ginger
1/3 tsp nutmeg
1 dash clove

For crust, combine crumbs and butter. Press into bottom of 9 inch 230mm springform pan. Place in freezer while preparing filling.
For filling, in large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy. Add remaining ingredients and beat at low speed until blended and smooth, about 1 minute.
Pour filling into crust. Bake at 350°F-180°C for 55 minutes or until sides begin to pull away from pan and filling is set. Cool 15 minutes then run knife around sides to loosen cake from pan. Cool on rack to room temperature. Cover and refrigerate 2 hours or until serving time.

Makes 12 servings.


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Per Serving (excluding unknown items): 192 Calories; 17g Fat (75.0% calories from fat); 6g Protein; 6g Carbohydrate; trace Dietary Fiber; 110mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore June. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes 3542






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