Serves: 8
Total Calories: 336
1. Preheat oven to 350 degrees.
2. Combine crumbs, splenda, and spices. Stir in melted butter. Press crumb mixture into 8 or 9" pie plate. Bake at 350 degrees for 5-8 minutes. Remove from oven and cool.
3. For filling, thoroughly combine cream cheese, pumpkin, brown sugar, vanilla and pumpkin pie spice. Slowly add eggs to mixture. Beat well. Pour into crust. Bake at 350 degrees for 30-40 minutes or until center is set and knife inserted in center comes out clean. Cool on a cooling rack for one hour. Chill several hours or overnight.
This Pumpkin Cheesecake recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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