Pumpkin Swirl Cheesecake Recipe

Ingredients

Crust:
PUMPKIN SWIRL CHEESECAKE
to is a pretty cheesecake – pretty simple too. I had some leftover pumpkin and was wondering what to do with it and this recipe just sort of evolved. It’s particularly low in carbs as well.
11/2 11/2 11/2 cups ground almonds (375 mL)
3 3 3 tbsp SPLENDA® Granular (45 mL)
1/4 1/4 1/4 cup melted butter (60 mL)
Filling:
16 16 16 oz regular cream cheese (500 g)
to 2/3 to equal 2/3 cup (150 mL)
SPLENDA® Granular
3 3 3 tbsp powdered erythritol (45 mL)
2 2 2 eggs
1/2 1/2 1/2 tsp vanilla extract (2 mL)
1/2 1/2 1/2 cup canned pumpkin (125 mL)
to 2 to equal 2 tbsp (30 mL) SPLENDA® Granular
1/2 1/2 1/2 tsp cinnamon (2 mL)
1/8 1/8 1/8 tsp ground cloves (0.5 mL)
1/8 1/8 1/8 tsp nutmeg (0.5 mL)
9-inch 350°F 10 to 15 combine ground almonds, SPLENDA® Granular and melted butter. Press into 9-inch (23 cm) glass pie dish and a little way up the sides. Bake in 350°F (180°C) oven 10 to 15 minutes, until turning golden brown.

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