Pumpkin Layer Cheesecake Recipe

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Pumpkin Layer Cheesecake

Thea Pappalardo

By
@Sassy01

I found this recipe years ago when I was on a low carb diet. It was so delicious that is was enjoyed by everyone. We stayed overnight at our son's home that Thanksgiving and what was left of this pie was stored in a cooler on his deck. Even the racoonns thought it was wonderful and they weren't on a low carb diet!

Carbs-5.2 grams per serving (1/10 of pie)


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Comments:

Cook:

35 Min

Method:

Bake

Ingredients

FILLING

2 pkg
cream cheese, softened (8 oz each)
1/2 c
splenda
1/2 tsp
vanilla extract
2
eggs
1/2 c
pumpkin puree
1/2 tsp
cinnamon
1/4 tsp
pumpkin pie spice

CRUST

1 1/2 c
finely chopped pecans
3 Tbsp
butter, melted
1 tsp
splenda

Directions Step-By-Step

1
Crust-Mix the melted butter with Splenda and pecans. Press the mixture into the bottom and slightly up the sides of a 9" pie pan. Bake in a 350 for 8-9 minutes.
2
Filling-Mix the softened cream cheese, Splenda and vanilla until well blended. Add eggs and mix until smooth.
3
Set aside 1 cup of the batter and spoon the rest into the crust, being careful not to disturb the pecans.
4
Mix the remaining cup of batter with the pumpkin and the pumpkin pie spice. Spread this on top of the first layer.
5
Bake in a 350 oven for 35-40 minutes or until the center is almost set. Cool and refrigerate for at least 3 hours.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American