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Pumpkin Cheesecake with sour cream topping

Submitted by: Shara on 09/26/2002
4690 views
2.59 avg rating
333 votes
 
 
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Ingredients

Crust:
1/2 cup finely chopped pecans
1/4 cup sugar free maple syrup
4 tbsp splenda
1/4 stick butter, melted and cooled
Topping:
1/2 cup sour cream
2 tblsp Splenda
pecan halves for garnish
Filling:
1/2 cup solid pack pumpkin
2 large eggs
1 1/2 teaspoons cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/4 cup sugar free maple syrup
8-ounce package cream cheese, cut into bits and softened
1/4 cup splenda
1 tablespoons heavy cream
1 tsp vanilla extract
1 tblsp bourbon if desired

Directions

Make the filling:

In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and syrup. In a large bowl with an electric mixer cream together the cream cheese and the splenda, beat in the cream, the vanilla, the bourbon, and the pumpkin mixture, and beat the filling until it is smooth.



Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350

Servings

8

Calories

6

Time to prepare

1 hour

Difficulty

Average
 

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