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Low Carb Pumpkin Pecan Praline Cheesecake

Low Carb Pumpkin Pecan Praline Cheesecake

  • July 22, 2014
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Meal Type: Dessert


Everything's coming up low carb pumpkin!


15oz - can of Libby's Pure Pumpkin
1 packet Cheesecake Pecan Praline Mix
3 Eggs
2 tablespoons - softened butter
1/2 cup - warm water
1 Inner pack(s) Home Made Press n' Bake™ Low Carb Pie Crust Mix (crust is optional)
2 8oz blocks cream cheese - (1/3 less fat may be used, if desired)


Preheat oven to 325 degrees. In cup or small bowl, prepare bag #1 (topping mix) of the Praline Pecan Cheesecake Mix by adding 1/2 cup warm water and butter. Stir and set aside. In large microwave safe bowl, heat cream cheese for 1 or 2 minutes until softened. Stir with whisk or electric mixer on low. Add contents of bag #2 (cheese cake mix), pumpkin, eggs and prepared topping mix. Whisk or mix for 1 to 2 minutes until creamy. Place into 7" cheesecake pan or 9" pie pan. Bake at 325 degrees on center rack for 1 hour. Chill in refrigerator for 2 or 3 hours before serving. Makes 9 - 4 carb servings. Note: if a crust is desired, press 1/2 inner pack (prepared but not baked) of Carb Counter's Press 'n Bake Pie Crust onto bottom only of cheesecake or pie pan then pour filling on top of unbaked pie crust.

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