Low-carb Pumpkin Pecan Cheesecake



Content courtesy of Family Features and Atkins.com

Servings: 4

Prep time: 25 minutes

Cook time: 50 minutes

2/3 cup halved pecan nuts

2/3 cup sucralose-based sweetener (sugar substitute), plus 1 tablespoon

1/4 teaspoon cinnamon

3/4 tablespoon unsalted butter stick

1/2 large egg white

9 2/3 ounces cream cheese

1/2 cup heavy whipping cream

6 ounces canned pumpkin, without salt

1/2 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

1 1/4 large eggs

To make crust: Heat oven to 350F. In food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Toss with butter and egg white; press onto bottom of 9-inch springform pan, rounding up to cover pan seam. Bake until golden and set, eight to 10 minutes. Cool completely on wire rack.

To make filling: Reduce oven heat to 325F. In large bowl, combine cream cheese, 2/3 cup sugar substitute and cream. With electric mixer at medium speed, beat until smooth. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, until just combined. Pour batter over crust. Bake until just set, 45-50 minutes. Turn off oven and let stand 10 minutes; transfer to wire rack and cool completely. Cover and refrigerate until chilled, four hours or overnight. Slice and serve.


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