Low Carb Pumpkin Cheesecake

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 24 ounces cream cheese (3 8-ounce packages)
• 1 teaspoon vanilla extract
• 1 tablespoon pumpkin pie spice
• 4 eggs, plus
• 1 egg yolk
• 3 tablespoons sour cream
• 1 (15 ounce) can prepared pumpkin
• 1 1/4 cups splenda sugar substitute
• 2 cups ground nuts (almond or pecan work well)
• 6 tablespoons melted butter

Recipe

• 1 preheat oven to 350-degrees.
• 2 mix 1/4c splenda, ground nuts and butter.
• 3 press into springform pan.
• 4 bake for 20 minutes.
• 5 turn oven down to 300-degrees.
• 6 bring all cold ingredients to room temperature.
• 7 with an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
• 8 add all other ingredients except eggs and pumpkin.
• 9 when completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
• 10 fold pumpkin into the batter.
• 11 when pumpkin is blended, do not mix any more.
• 12 always treat the batter gently.
• 13 add the pumpkin batter to a well greased springform pan.
• 14 place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
• 15 then place the springform pan in an even larger pan and fill the larger pan halfway with water.
• 16 this is called a water bath.
• 17 it is a gentler way to cook the cheesecake.
• 18 place the entire water bath containing the cheesecake in a 300-degree preheated oven.
• 19 cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
• 20 turn oven off and leave cheesecake in until the oven is completely cool.
• 21 the cheesecake can even be left overnight at this point.
• 22 cracks can also occur when a cheesecake cools too quickly, so don’t rush this process.
• 23 let it set up for several hours in the fridge, preferably overnight.