Pumpkin Layer Cheesecake
Ingredients:
Filling:
2 pkg (8 oz each) Cream Cheese, softened
1/2 cup Splenda
1/2 tsp Vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
Dash each of ground cloves and nutmeg (I used Pumpkin Pie spice)
Crust:
(instead of a graham cracker crust)
1 1/2 cups chopped pecans
3 tbsp butter
1 tsp Splenda
How to Prepare:
Crust:
Melt the butter and mix it with the Splenda and chopped pecans. Press the
mixture into a 9 inch pie pan. I pressed it into the bottom and as far up the
sides as I could. Bake the crust in a 350 degree oven for about 8-9 minutes.
Filling:
Mix softened cream cheese, Splenda, and vanilla until well blended. Add eggs
and mix until smooth.
Set aside 1 cup of the batter, spoon the rest of the batter into the crust. (Be
careful not to "disturb" the pecans too much!)
Mix the pumpkin, spices and 1 cup of batter together, spread on top of the
plain batter (there's where you get your pumpkin layer.)
Bake in a 350 degree oven for 35 - 40 minutes until the center is almost set.
Cool, and refrigerate for at least 3 hours.
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