~~Pumpkin Cheesecake~~

[Sherri]

Butter/ 1/2 cup pecans, coarsely chopped/ 2 packages (8 ounces each) cream cheese, softened/ 1/2 to 3/4 cup splenda sweetener/ 2 tsp. vanilla extract/ 1 1/2 cups pure canned pumpkin/ 1/2 cup sour cream/ 4 eggs/ 1 1/2 tsp. cinnamon/ 1 tsp. ginger/ 1/2 tsp. nutmeg/ 1/4 tsp. ground cloves/ 1/4 tsp. salt/ 1.) Preheat the oven to 300 degrees F./ 2.) Butter the bottom and sides of a 9 1/2 inch springform cheesecake pan. Sprinkle the bottom of the pan with chopped pecans, distributing evenly. 3.) In a large mixing bowl, use an electric mixer to beat the cream cheese, Splenda and the vanilla until fluffy, stopping occasionally to scrape the sides of the bowl and beaters. 4.) Add the pumpkin and sour cream, mixing thoroughly on medium speed. Add the eggs one at a time, mixing thoroughly between each one. Mix in the cinnamon, ginger, nutmeg, cloves and salt. 5.) Pour the batter over the nuts in the pan. Bake for 60 to 70 minutes, or until a knife placed in the center comes out clean. Cool for 20 minutes before removing from the pan, and chill for at least 2 hours before serving. YIELD; 12 servings, each with 7 grams of carbohydrates and 1 gram of fiber, for a total of 6 grams of usable carbs and 6 grams of protein.

[Sherri]

Re: ~~Pumpkin Cheesecake~~

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