Low carb pumpkin cheesecake

[sadie147]

Made this for thanksgiving and it was fantastic.

Original recipe by Michael Bonacini (i modified for low carb) http://www.cityline.ca/foodandentert...yName=Desserts

total cals: 3387
fat 315
carbs: 71
fibre: 23
pro: 95

made 12 slices
per slice: 282 cals, fat 27, carb 6, fibre 2g, protein 8g

1/4 cup pecans
2/3 cup brown sugar twin (or equiv of your sweetener of choice)
1 1/4 tsp pumpkin pie spice
2 cups cream cheese (2 250 g packages)
2 whole eggs
2 egg yolks
1 cup canned pumpkin puree
Grated zest of 1 lemon

1. Make a 'nut' crumb crust. I didn't really measure, but used about 1/2 cup ground pecans, 1/2 cup ground almonds, 1/2 cup flax. Added a couple of tbsn's brown sugar twin, 1 tspn cinanmon and enough melted butter to hold it together. pressed into the bottom of a 10" springform pan and baked for about 10 mins.
2. To Make Cheesecake: Using a food mixer, lightly mix the cream cheese, which should be at room temperature, If it's not..it's difficult to mix. In a separate bowl, mix well the brown sugar and pumpkin pie spice. And using a hand mixer at low speed setting, add the cream cheese and mix for one to two minutes ensuring that you scrape the side of the bowl from time to time. Next, add the two egg yolks and continue to mix at low speed. Then add the two whole eggs and mix thoroughly. Once the eggs have been incorporated evenly add the pumpkin puree and grated zest lemon.

3. Pour the cheesecake mixture into the spring form pan and bake in a preheated oven at 325 F for about 30 minutes. Reduce the temperature to 300 F for an additional 10 to 15 minutes.

Serves 10

Sour Cream Topping

1 cup sour cream
1/4 cup brown sugartwin
1 tbsp vanilla essence

1. Mix all ingredients together thoroughly.
2. Once the cheesecake has been in the oven in the lower temperature for 10 to 15 minutes, remove from the oven and spread the sour cream mixture on top. The cheesecake should have a little jiggle to it to show that it is still tender and soft.
3. Return to the oven for additional 8 to 10 minutes, then remove and allow to cool for at least 8 hours or more.

I decorated mine with hand dipped chocolate covered pecans. I bought one Ross s/f dark chocolate bar, and one Cadbury delight s/f milk chocolate bar (these are very creamy!). I melted each for 1 min in the microwave, and dipped full pecan halves in each, till half was covered, then placed on parchment paper and put in the fridge to harden.

Once the cheesecake was cooked, i put a styrofoam plate (that's 2" smaller than the cake) in the middle, then dusted cinamon/brown sugar twin around the edge. I alternated milk/dark choc. pecans around the cinamon edge. Sorry i forgot to use a flash for this pic..so it's a little dark.