Double Layer Pumpkin Cheesecake  -  Low Carb Dessert Recipes

Double Layer Pumpkin Cheesecake
* Denotes modifications of Myra's New York-style Cheesecake recipe as
made by Nikita

Crust:

1 1/4 cups finely ground almonds
* Sweetener equal to 2 tablespoons sugar
* 3 tablespoons butter, melted
* 1/2 teaspoon xanthan gum

Topping (* omitted):

Filling:
3 packages (8 oz. each) cream cheese, softened
* Sweetener equivalent to 1 1/2 cups sugar 
4 eggs
1 teaspoon vanilla
* 1 cup canned pumpkin
* 1 1/2 teaspoons cinnamon
* 1/4 teaspoon nutmeg
* 1/8 teaspoon cloves

In a bowl, combine the almonds , 2 tablespoons sweetener and xanthan
gum. Stir in melted butter, mixing until combined. Press into bottom
of a 9-inch springform pan. 
* Bake at 350°F for 5 minutes.

In a large bowl, beat the cream cheese and 1 1/2 cups sweetener until 
fluffy. Add the eggs, one at a time, blending well after each 
addition. Blend in the remaining 1 teaspoon vanilla. 

* Combine pumpkin, cinnamon, nutmeg, & cloves. Stir in 2 cups of
filling mixture.

* Pour the remaining plain cream cheese mixture into the springform
pan. Spoon pumpkin mixture over plain mixture and spread to edge of
pan. Bake at 350 degrees for 60 minutes, or until a knife inserted
halfway between the edge and center comes clean.

Remove cake from oven, allow to cool to room temperature (cake will
settle in the pan). Slide a knife around the edge of the cake to
loosen it, then remove the springform ring. Keep chilled in the
refrigerator. 

Makes 16 servings. I haven't worked out a carb count for this
variation.



More Low Carb Recipes

Source:

 rec.food.recipes

*I'm not a doctor, just a fan. Use common sense and medical advice when dieting!*

-RecipeGal