Low Carb Pumpkin Pecan Cheesecake
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 350 F.
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, 8-10 minutes. Cool completely on wire rack.
To make filling: Reduce oven heat to 325 F.
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, 4 hours or overnight. Slice and serve.