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Debbie’s Pumpkin Cheesecake
6-8 oz Pecans
2 TB Splenda
5TB Butter- melted
4- 8oz package Philly Cream Cheese - room temp
3/4-1 cup Splenda
½ tsp. Cinnamon
¼ tsp. Ground Ginger
1-15oz can Solid Pumpkin
Preheat oven to 350. Crush nuts & Splenda in FP until finely chopped. Add melted butter & process until moist.
Press nut mixture onto bottom & 1 inch up the sides of a springform pan. Bake 10 minutes or until golden. Cool. Wrap bottom & a little up the side in double thickness tin foil.
Beat cream cheese, Splenda, cinnamon & ginger until smooth. Add
pumpkin, beat until well blended. Add eggs & vanilla, beat until smooth.
Pour into crust. Set springform pan into a roasting pan, fill it with hot
water about an inch high. Bake 1 hour & 45 minutes or until top starts
set & turns golden. It’s a lot of work but oh how delicious.
I'm on PP so I deducted fiber from nuts & pumpkin.