|
|
Post by LindaNY on Oct 6, 2008 14:47:30 GMT -5
Great for Diabetics and others following a low carb diet plan CRUST 3/4 cup pecans (finely chopped) 3/4 cup Almond Flour 2 Tablespoons butter (melted) FILLING  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. 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! Nutritional Information: Per Serving (excluding unknown items): 211 Calories; 18g Fat (74.5% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 83mgCholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat. If you would like to make this recipe without the crust it will work also... Here is the Nutritional information without the crust... Per Serving (excluding unknown items): 148 Calories; 13g Fat (79.7% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. |
|
|
|
Post by aero63 on Oct 6, 2008 19:48:22 GMT -5
Have never seen almond flour in my grocery store, specialty store I guess. Will try this with Sweet-n-low since splenda makes me sick and gives me splitting headache.
|
|
|
|
Post by LindaNY on Oct 6, 2008 20:11:18 GMT -5
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.
|
|
|
|
Post by aero63 on Oct 7, 2008 19:55:21 GMT -5
Ty. no Bob's red mill so have to shop around.
|
|
|
|
Post by LindaNY on Oct 7, 2008 20:29:21 GMT -5
If you can't find it in your grocery stores and don't want to grind your own, you can try here www.bobsredmill.com/home.php?cat=107That's where I used to buy mine, if my local store was out.  |
|
|
|
Post by lavishgail on Nov 16, 2019 15:52:31 GMT -5
They have many of them at Ocean State Job lots.
|
|
ounces cream cheese -- softened
