Butter (to grease pan) I used Pam
1/2 cup pecans, coarsely chopped
2 pkgs (8 oz each) cream cheese
1/2 to 3/4 cup Splenda (I used 2/3 to see if that would do away with any aftertaste, it did)
2 tsps vanilla extract
1 1/2 cups canned pumpkin
1/2 cup sour cream (mine had frozen and was no good, so I used ricotta instead)
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
- Preheat oven to 300°F. Butter sides and bottom of 9 1/2″ springform pan. Sprinkle bottom of pan with chopped nuts.
- In mixing bowl, beat cream cheese, Splenda and vanilla until fluffy.
- Add pumpkin and sour cream (or ricotta) mixing thoroughly. Add eggs one at a time, mixing thoroughly between each one. Mix in spices.
- Pour batter over nuts. Bake 60 to 70 minutes or until knife inserted in center comes clean. Cool 20 minutes, remove sides from pan and refrigerate cheese cake overnight.
Nutrition info. for each serving (whole pie serves 12)
7 g carbs
1 g fiber
6 g protein