No Bake Low Carb Pumpkin Cheesecake 

This should grace your holiday table! How many of you love sweet potato pie but no longer can eat it due to sigar spikes? Or, maybe you prefer pumpkin like I do, but dont want the carbs of a traditional pie or cheesecake. Well, let me introduce you to my low carb pumpkin cheesecake. You will love it and so will guests and family!! 

  
Crust:

1 cup pecan meal (this can be bought at Publix or online, or you can grind pecans yourself) 

1/4 cup Splenda or sweetener of choice 

1/2 stick of unsalted butter or margarine, melted. 

Filling:

1 8oz package cream cheese, softened 

1 cup canned pumpkin 

1/2 cup Splenda or sweetener of choice 

1/2 tsp pumpkin pie spice 

8 oz SF whipped cream (I use the Land O Lakes brand in the aresol can, 0 carbs) 

1 tsp vanilla extract 

1 tsp cinnamon 

Directions:

For the crust mix pecan meal and sweetener. Add butter. Mix until a ball of dough forms. Spread into a greased 9 inch pie pan. 

For the filling mix softened cream cheese and pumpkin with a mixer.  

Add in sweetener, pie spice, vanilla and cinnamon. Mix well. 

When your batter is smooth fold in the whipped cream. I just squirted out 8 oz into my measuring up. 

When its fully incorporated, spread over crust evenly. 

You MUST refrigerate this for 24 hours to set!!!!! Highly important!!!

This makes 8 large servings. 

Per serving:

321 calories

31.3 g fat (lower fat by using fat free cream cheese) 

4.7 g net carbs

3.5 g protein

3.3 g sugar
Enjoy!!! 

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