Pumpkin Cheesecake

YIELD: 12 servings

INGREDIENTS:

• Butter
• 1/2 cup pecans, coarsely chopped
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 to 3/4 cup Splenda sweetener
• 2 teaspoons vanilla extract
• 1 1/2 cups pure canned pumpkin
• 1/2 cup sour cream
• 4 eggs
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

INSTRUCTIONS:

1. Preheat the oven to 300°F.
2. Butter the bottom and sides of a 9 1/2-inch springform cheesecake pan. Sprinkle chopped pecans evenly on the bottom of the pan.
3. In a large mixing bowl, use an electric mixer to beat the cream cheese, Splenda, and vanilla until fluffy. Stop occasionally to scrape the sides of the bowl and beaters.
4. Add the pumpkin and sour cream to the mixture, and mix thoroughly on medium speed. Add the eggs one at a time, mixing thoroughly after each addition. Mix in the cinnamon, ginger, nutmeg, cloves, and salt.
5. Pour the batter over the nuts in the pan. Bake for 60 to 70 minutes, or until a knife inserted in the center comes out clean.
6. Allow the cheesecake to cool for 20 minutes before removing it from the pan. Chill it in the refrigerator for at least 2 hours before serving.

PER SERVING:

• 7 grams of carbohydrates and 1 gram of fiber, for a total of 6 grams of usable carbs and 6 grams of protein.