Pumpkin Pecan Cheesecake
Ingredients:
16 Ounces Cream Cheese room temperature
1 & 1/2 Cup Pecan Halves
1/2 Cup Canned Pure Pumpkin
3 Eggs Room Temperature
1 Egg White
1 Cup Lakanto Classic Monkfruit Sweetener
2 Tablespoons Lakanto Golden Monkfruit Sweetener
2 Teaspoons Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Nutmeg
Directions:
Set the 2 blocks of Cream Cheese out on the counter at least 1 hour before you start this recipe so that they can properly soften. Set the eggs out about 30 minutes before you start to let them get closer to room temp.
Preheat your oven to 350*F before you get started, because this is a pretty quick recipe to get in the oven.
In a small mixing bowl combine the Cinnamon, Nutmeg, and Ginger.
Either crush your Pecan Halves in a Food Processor, or simply use Chopped Pecans.
In a medium mixing bowl add 1 Egg White and then whisk until completely foamy. Add the Pecans to the Egg White and then mix thoroughly. Season the Pecan and Egg mixture with 1 Teaspoon of the Pumpkin Spice mix and the 2 Tablespoons of Golden Monkfruit. Press the crust mixture into the bottom of your 9-inch spring form pan and spread around evenly. Bake the crust for about 10 minutes in the oven at 350*F and then remove immediately and set on the counter.
In a large bowl, begin to blend the Cream Cheese together with a hand mixer until evenly whipped. Add in the 1/2 Cup Pumpkin, 3 Large Eggs, 1 Cup Lakanto Classic Monkfruit Sweetener, 2 teaspoons of the pumpkin spice mixture. Blend until evenly whipped.
Grease the sides of the Spring form Pan before you spoon the cheesecake batter in, and spread as evenly across the pan as you can. Place the cheesecake into the oven at 350*F on the middle rack and allow to cook for approximately 45 minutes. Keep an eye on it though throughout the cooking process.
Remove from the oven when you believe it is done, and set on the counter to cool for about 20 minutes before placing in the refrigerator to cool for at least 4 hours. Do not plastic wrap or cover the cheesecake with foil before putting in the fridge or else it will retain too much moisture on the top. You can wrap the cheesecake finally after it has sat in the refrigerator for at least 4 hours.
Servings: 10
Nutritional Information: Calories: 260, Fat: 23g, Carbohydrates: 7g, Fiber: 3g, Protein: 7g
