New York style pumpkin cheesecake

Posted by jonknee on October 30 in Low-carb Recipes

We enjoyed this cheesecake recipe over the weekend and thought it would be a great treat for you to make tomorrow before the trick or treaters invade. Something about fall just makes pumpkins taste great (especially now that daylight savings time is over and dinner is served well after dark).

One note though, it's not the lowest in carbs so it's not fit for everyone.

Filling:

• 2 1/2 lbs. cream cheese, at room temperature
• 2/3 cup canned pumpkin purée
• 1/4 cup sour cream
• 1/2 cup granular Splenda
• 3/4 cup erythritol
• 2 tsp. pure vanilla extract
• 2 large egg yolks
• 1 large egg
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• pinch of salt

Visit Low Carb Luxury for the full recpie.