Low Carb Pumpkin Pecan Cheesecake Recipe
Cook Time: 50 Minutes
Phase: Phase 2
1 1/2 cup, halves Pecan Nuts
1 tbsp Sucralose Based Sweetener (Sugar Substitute)
0 1/2 tsp Cinnamon
2 tablespoon Unsalted Butter Stick
1 large Egg White
24 oz Cream Cheese
1 cup Heavy Cream
0 2/3 cup Sucralose Based Sweetener (Sugar Substitute)
15 oz Pumpkin (Without Salt, Canned)
1 tsp Vanilla Extract
1 tsp Pumpkin Pie Spice
3 large Egg (Whole)
To make crust:
- Heat oven to 350°F.
- In a food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Add the butter (melted) and egg white and pulse a few times to combine; press onto the bottom of a 9-inch springform pan, rounding up to cover the pan seam. Bake until golden and set, 8 to 10 minutes. Cool completely on a wire rack.
To make filling:
- Reduce oven to 325°F.
- Combine cream cheese, 2/3 cup sugar substitute and cream in a large bowl. With an electric mixer at medium speed, beat until smooth. Add pumpkin purée, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, just until combined.
- Pour batter over crust. Bake until just set, 45 to 50 minutes. Turn off oven and let stand 10 minutes in the warm oven; transfer to a wire rack and cool completely.
- Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.