Low Carb Pumpkin Cheesecake

By martsalmon

Ingredients

• 1 cup toasted pecans, chopped
• 2 - 8 ounce packages cream cheese brought to almost room temperature
• 3/4 cup Splenda Granular OR 3/4 cup regular sugar OR 1/2 cup Splenda-Sugar Blend
• 2 teaspoons good vanilla (check bottle for no added sugar or corn syrup)
• 1 1/2 cups canned pumpkin (not the pie mix stuff), preferrably organic
• 1/2 cup sour cream
• 4 eggs
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg (freshly grated is best)
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Preparation

Step 1

Preparation:
Set your oven to 300 degrees with the oven rack set in the middle.
Butter the bottom and sides of a 9-inch springform pan. Set aside.
Beat the cream cheese, Splenda or sugar and vanilla in the large bowl of an electric mixer until the mixture is smooth.
With the mixer on medium speed, add the pumpkin and sour cream and mix thoroughly.
Add the eggs one at a time, beating between each addition.
Add the spices and salt and mix to blend. Set cheesecake mixture aside.
Sprinkle the toasted pecans over the bottom of the springform pan, spreading them out to completely cover the bottom**. (See my notes at the bottom of this post).
Immediately pour the batter over the nuts then tap the pan gently on your kitchen counter to settle the batter.
Bake for 1 hour plus 10 minutes, or more, until a knife placed in the center of the cheesecake comes out clean.
Remove from the oven and place on a cake rack. Allow to cool for at least 20 minutes before removing the ring from the pan.
This cake must chill in the fridge for at least 2 hours before serving.