pumpkin layer cheesecake
(1 rating)
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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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(1 rating)
cook time
35 Min
method
Bake
Ingredients For pumpkin layer cheesecake
- FILLING
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2 pkgcream cheese, softened (8 oz each)
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1/2 csplenda
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1/2 tspvanilla extract
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2eggs
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1/2 cpumpkin puree
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1/2 tspcinnamon
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1/4 tsppumpkin pie spice
- CRUST
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1 1/2 cfinely chopped pecans
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3 Tbspbutter, melted
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1 tspsplenda
How To Make pumpkin layer cheesecake
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1Crust-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.
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2Filling-Mix the softened cream cheese, Splenda and vanilla until well blended. Add eggs and mix until smooth.
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3Set aside 1 cup of the batter and spoon the rest into the crust, being careful not to disturb the pecans.
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4Mix the remaining cup of batter with the pumpkin and the pumpkin pie spice. Spread this on top of the first layer.
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5Bake in a 350 oven for 35-40 minutes or until the center is almost set. Cool and refrigerate for at least 3 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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