Low Carb Pumpkin Pecan Praline Cheesecake Recipe
Everything's coming up low carb pumpkin!
|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.|