THM Recipe to Try: Pumpkin Pie Cheesecake
Crust:
1 cup finely chopped almonds or pecans,
1/4 cup melted
butter,
1/4 cup xylitol,
1/2 tsp cinnamon
Press into the bottom of a 9 in pie
pan
Cheesecake:
2-8oz. pkg reduced fat
cream cheese,
1/2 cup plus 2 tbsp. xylitol,
2 eggs,
1/2 cup pumpkin
1 tsp.
pumpkin pie spice
1/2 tsp xantham gum or gluccomannan
Blend all together except
pumpkin, spice, 2tbsp xylitol and xantham gum.
Spread 1 1/2 cups batter onto
crust.
To the rest of the batter add pumpkin, spice, xylitol and xantham gum.
Spread evenly on top.
Set the cheesecake in a pan of water so it won't crack.
Bake at 325* for 1 hour or until almost set.
Serve with homemade whipped cream (sweetened with vanilla stevia) and a drizzle of the pumpkin spice latte' syrup on top!
