PUMPKIN LAYER CHEESECAKE
I found this recipe years ago when I was on a low carb diet. It was so delicious that is was enjoyed by everyone. We stayed overnight at our son's home that Thanksgiving and what was left of this pie was stored in a cooler on his deck. Even the racoonns thought it was wonderful and they weren't on a low carb diet! Carbs-5.2...
Provided by Thea Pappalardo
Categories Cakes
Time 35m
Number Of Ingredients 12
Steps:
- 1. Crust-Mix the melted butter with Splenda and pecans. Press the mixture into the bottom and slightly up the sides of a 9" pie pan. Bake in a 350 for 8-9 minutes.
- 2. Filling-Mix the softened cream cheese, Splenda and vanilla until well blended. Add eggs and mix until smooth.
- 3. Set aside 1 cup of the batter and spoon the rest into the crust, being careful not to disturb the pecans.
- 4. Mix the remaining cup of batter with the pumpkin and the pumpkin pie spice. Spread this on top of the first layer.
- 5. Bake in a 350 oven for 35-40 minutes or until the center is almost set. Cool and refrigerate for at least 3 hours.
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