pumpkin layer cheesecake
(1 RATING)
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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prep time
cook time
35 Min
method
Bake
yield
Ingredients
- FILLING
- 2 packages cream cheese, softened (8 oz each)
- 1/2 cup splenda
- 1/2 teaspoon vanilla extract
- 2 - eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- CRUST
- 1 1/2 cups finely chopped pecans
- 3 tablespoons butter, melted
- 1 teaspoon splenda
How To Make pumpkin layer cheesecake
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Step 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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Step 2Filling-Mix the softened cream cheese, Splenda and vanilla until well blended. Add eggs and mix until smooth.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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