Great for Diabetics and others following a low carb diet plan
3/4 cup pecans (finely chopped) 3/4 cup Almond Flour 2 Tablespoons butter (melted)
ounces cream cheese -- softened 1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar. 15 ounces pumpkin (one can) 3/4 cup sour cream 2 teaspoons vanilla 1 1/2 teaspoons of pumpkin pie spice 1/4 teaspoon salt 4 large eggs -- room temperature How To Prepare: CRUST
Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a springform pan. Set aside while you make the filling.
Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.
Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor.. Have a piece for breakfast, it is goooood!!! Tastes just like pumpkin pie... but only better!
I used to buy Almond Flour on line. It's a Bob's Red Mill product. Some local grocery stores carry it too.
Now I just buy a larges bags of Almonds and Pecans at Sam's Club and use my food processor to grind them up. It's best to keep leftover nut flours in the refrigerator or freezer. They stay fresh longer.