Pumpkin Cheesecake

Low-Carb with low-fat version

serves 12

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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

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