Tuesday, September 7, 2010

P3 Pumpkin Cheesecake

Pumpkin Cheesecake

CRUST
1 cup pecans flour
1 cup Almond Flour
2 Tablespoons butter (melted)
Xylitol and pumpkin pie spice to taste

FILLING
16 ounces cream cheese -- softened
1 cup Xylitol or sugar substitue that is equal to 1 cup of sugar.
16 ounces pumpkin
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

How To Prepare: 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 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. The cheesecake may shrink from the sides while cooling. Great flavor! Tastes just like pumpkin pie, but only better!

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