Pumpkin Marble Cheesecake
Source of Recipe
Terry's Kitchen
List of Ingredients
Crust:
2 cups finely chopped pecans
1/3 cup Parkay Margarine, melted
Combine pecans and margarine; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan and bake for 10 minutes at 350 degrees.
Filling:
2 8 oz. pkgs. Philadelphia brand cream cheese, softened
Sugar substitute to equal 3/4 cups sugar
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
Recipe
Combine cream cheese, 2/3 of total sugar substitute and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter.
Add remaining sugar substitute, pumpkin and spices to remaining batter; mix well.
Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with kinfe several times for marble effect.
Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill and serve.
You can also make no carb whipped cream topping by mixing whipping cream and sugar substitute with electric mixer until thick and creamy.
It's just too good to be low carb!!!!!!!
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