PUMPKIN SWIRL CHEESECAKE

PUMPKIN SWIRL CHEESECAKE

Here is a pretty cheesecake – pretty simple too. I had some leftover pumpkin and was wondering what to do with it and this recipe just sort of evolved. It’s particularly low in carbs as well. 

Crust:

1¹/₂ cups ground almonds (375 mL)

3 tbsp SPLENDA^® Granular (45 mL)

¹/₄ cup melted butter (60 mL)

Filling:

16 oz regular cream cheese (500 g)

Liquid sucralose to equal ²/₃ cup (150 mL)

  SPLENDA^® Granular

3 tbsp powdered erythritol (45 mL)

2 eggs

¹/₂ tsp vanilla extract (2 mL)

¹/₂ cup canned pumpkin (125 mL)

Liquid sucralose to equal 2 tbsp (30 mL) SPLENDA^® Granular

¹/₂ tsp cinnamon (2 mL)

¹/₈ tsp ground cloves (0.5 mL)

¹/₈ tsp nutmeg (0.5 mL)

Crust:  In medium bowl, combine ground almonds, SPLENDA^® Granular and melted butter.  Press into 9-inch (23 cm) glass pie dish and a little way up the sides.  Bake in 350°F (180°C) oven 10 to 15 minutes, until turning golden brown.

Filling:  In food processor, process cream cheese, liquid sucralose, OR SPLENDA^® Granular and powdered erythritol.  Add eggs and vanilla extract; process.  Remove one cup of plain batter and stir in pumpkin, liquid sucralose, OR  SPLENDA^® Granular, cinnamon, ground cloves and nutmeg.  Pour the plain batter over the hot crust.  Place big spoonfuls of pumpkin batter over top and using a knife, swirl it into the plain batter in a pretty pattern.  Bake at 325°F (160°C) 35 to 40 minutes, or until center is almost set.

Yield:  12 servings

1 serving

246.9 calories

7.5 g protein

22.6 g fat

3.4 g carbs