|
|
Pumpkin
Layer Cheesecake
Filling:
4 pkg (8 oz each) Cream Cheese, softened
1 cup Splenda
1 tsp Vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
Dash each of ground cloves and nutmeg (I used Pumpkin Pie spice)
Crust: (instead of a graham cracker crust)
2 cups chopped pecans
4 tbsp butter
1&1/2 tsp Splenda
Making the Crust:
Melt the butter and mix it with the Splenda and chopped pecans. Press the
mixture into a 9 inch springform pan. Bake the crust in a 350 degree oven for
about 8-10 minutes.
Making the filling:
Mix softened cream cheese, Splenda, and vanilla until well blended. Add eggs and
mix until smooth.
Set aside 1 & 1/2 cup of the batter, spoon the rest of
the batter into the crust. (Be careful not to "disturb" the pecans too
much!)
Mix the pumpkin, spices and 1 & 1/2 cup of batter
together, spread on top of the plain batter (there's where you get your pumpkin
layer.)
Bake in a 350 degree oven for 35 - 40 minutes until the
center is almost set. Cool, and refrigerate for at least 3 hours.
Cut into 12 servings.
Per serving: