HCG Diet (P3) Low Carb Pumpkin Cheesecake

By á-164719

Ingredients

• softened 1 cup splenda 15 ounces pumpkin (one can) 3/4 cup sour cream 2 teaspoons vanilla 1 1/2 teaspoons of pumpkin pie spice (you can add more if desired!) 1/4 teaspoon salt 4 large eggs
• room temperature

Details

Servings 1
Preparation time 70mins
Adapted from keyingredient.com

Preparation

Step 1

Directions

CRUST

Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a 9" springform pan. Set aside while you make the filling.

FILLING

Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.

Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight.

CRUST

Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a 9" springform pan. Set aside while you make the filling.

FILLING

Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.

Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight.