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Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake - Sugar Free



  • 1-1/2 cup finely chopped pecans

  • 4 tablespoons Splenda<

  • 2 tablespoons butter (melted)

Cream Cheese Filling:

  • 1 package (8 oz.) cream cheese (softened)

  • 1/4 cup Splenda

  • 1/2 teaspoon vanilla extract

  • 1 egg (lightly beaten)

Pumpkin Filling:

  • 2 eggs

  • 1-1/4 cups canned pumpkin

  • 1 cup evaporated milk

  • 1/2 cup Splenda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • Dash salt

  • 1/2 cup chopped pecans


  1. In a small bowl, combine the pecans, Splenda and butter. Press onto the bottom and 3/4 inch up the sides of a greased 9-inch springform pan. Place pan on a baking sheet. Bake at 400 degrees for 10 minutes.

  2. In a small bowl, beat the cream cheese, Splenda and vanilla until smooth. Add egg, beat on low speed just until combined. Spread over crust.

  3. In another bowl, combine the eggs, pumpkin, milk, Splenda, cinnamon, ginger, nutmeg, and salt; slowly pour over the cream cheese layer.

  4. Reduce heat to 350 degrees. Bake for 55-60 minutes or until a knife inserted in the pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight Remove sides of pan before cutting. Refrigerate leftovers.

Option: Serve with a dollop of whipped cream and some sugarfree caramel sauce for rich luscious taste.

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