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1 cup plus 2 T AS (I used DiabetiSweet and Splenda) 3/4 cup canned pumpkin 4 eggs 1 1/2 tsp ground cinnamom 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/4 tsp salt 3 (8-ounce) packages cream cheese, softened 2 T whipping cream 1/2 tsp xanthan gum 1/2 tsp vanilla extract Whipped cream (optional) Pecan halves (optional) Make crumb/nut crust of choice; set aside. Combine pumpkin, spices, and salt in a medium bowl; mix well, and set aside. Beat cream cheese and sugar with an electric mixer until light and fluffy; gradually add eggs and whipping cream and beat well. Add pumpkin mixture and mix well. Add vanilla extract and xanthan gum and mix well. Pour into prepared crust and bake at 350 F for 50 to 55 minutes. Let cool on wire rack; chill thoroughly. Garnish with whipped cream and pecans, if desired. Yield: one 9-inch cheesecake. Servings: 12 at 5.5 carbs each, not counting the crust. |
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