Pumpkin Cheesecake Nutrition Facts Serving Size: 1 piece Calories 237 Total Fat 19g Sodium 277mg Potassium 143mg Total Carbohydrate 10g Dietary Fiber 3g Sugars 4g Protein 9g Pumpkin Cheesecake Preparation Prep Time: 15 minutes Cook Time: 1 hour, 30 minutes Serves: 12 Serving Size: 1 piece Ingredients 1½ cup Bobs Red Mill® Almond Meal/Flour 1 cup Splenda®, granulated 3 Tbsp butter 2 8-oz package low-fat cream cheese 2 tsp vanilla extract 1½ cup Libbys® Pure Pumpkin ½ cup light sour cream 4 large eggs 1½ tsp cinnamon 1 tsp ground ginger ½ tsp nutmeg ¼ tsp cloves, ground ¼ tsp salt Directions: Crust Heat oven to 350 degrees F. Mix almond meal, 3 Tbsp Splenda®, and melted butter. Pat mixture into 9-inch spring form pan. Bake for 8-10 minutes until the crust begins to brown. Be careful not to burn. Filling Reduce oven to 300 degrees F. Place the cream cheese, remaining Splenda®, and extract in a large bowl and mix until smooth. Add pumpkin and sour cream, and mix on medium speed until blended. Add eggs one at a time, mixing between each. Add spices and salt and blend. Pour filling over crust, tapping the pan gently on your counter to settle it. Bake for 1 hour 10 minutes or until a knife inserted in the center comes out clean. Remove from oven and allow to cool at least 20 minutes before removing the ring from the pan. Chill for at least 2 hours before serving.
Posted on: Mon, 22 Dec 2014 17:40:02 +0000
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