Pumpkin Layer Cheesecake

Pumpkin Layer Cheesecake

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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)

Rating:

★★★★★ 1 vote

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

How to Make Pumpkin Layer Cheesecake

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.

Printable Recipe Card

About Pumpkin Layer Cheesecake

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



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