Low Carb Pump­kin Pe­can Cheese­cake

Escalon Times - - NEWS -

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.

Recipes cour­tesy of Atkins.com

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