PastryWiz
Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
C o u p o n s
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...


Measurements
Recipe help


Shopping:
Magazines







Pumpkin Cheesecake

Low-Carb with low-fat version

serves 12

If you are missing desserts with sugar you can now get them back by using SPLENDA. SPLENDA is made with the sweetening ingredient sucralose. Socialize is made from sugar, so it tastes like sugar. Better yet, your body doesn't metabolize it as sugar. This means SPLENDA gives you the sweet taste of sugar without carbohydrates or calories. Now you can splurge!! www.SPLENDA.com
 
6-8 oz Pecans (or favorite nut) 
2 Tbs. Splenda 
5 Tbs. Butter- melted 
4 8oz packages cream cheese - room temp 
1 cup Splenda 
1/2 tsp. Cinnamon 
1/4 tsp. Ground Ginger 
1 15 oz can Solid Pumpkin 
3 Eggs 
1 Tbs. Vanilla 
non-stick cooking spray

Preheat oven to 350 degrees. Crush nuts & Splenda in food processor until finely chopped. Add melted butter & process until moist. 

Cut a circle out of parchment or wax paper to fit the bottom of your spring form pan (9x2 1/2"). Spray with non-stick cooking spray. Press the nut mixture onto the bottom of a spring form pan and 1 inch up the sides.. Bake 10 minutes or until golden. Cool. Use tin foil to wrap the bottom and the sides of the spring form pan in double thickness. 

In a medium bowl. Beat cream cheese, Splenda, cinnamon & ginger until smooth. Add pumpkin, beat until well blended. Add eggs & vanilla, beat until smooth. Pour into crust. Set spring form pan into a roasting pan, fill it with hot water about an inch high. 

Bake about 1 hour and 30 minutes or until top starts set & turns golden. Cool 15 minutes and run a knife around the sides to loosen the cake from the pan. Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.

For low-fat version:
use low-fat or fat-free cream cheese, no nuts, and 4 egg whites.

Nutritional contents:
Cal: 462
Fat: 43.7 g
Carbs: 8.2 g
Protein: 9 g

Low-fat version: (using fat-free Cream cheese, no nuts and egg whites.)
Cal: 130
Fat: 5.8 g
Carbs: 7.5 g
Protein: 11.8 g

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
PastryWiz
TM Copyright

Great Cooking:
-Chile Pepper
-Cookbook Digest
-Diabetic Cooking
-Dessert Professional