On Tuesday this week, I went to my sister’s place for dinner with my family up in Park City, UT. It was my birthday and we had a great time being together and eating dinner. My sister fixed a low-carb pumpkin cheesecake. I asked her for the recipe and she pointed me to this blog entry where she got it.

While she nor I can take credit for the recipe, all I can say is that it is soooooo good. I’m going to try making one this weekend if I get some time.

• Butter (to grease pan) I used Pam
• 1/2 cup pecans, coarsely chopped
• 2 pkgs (8 oz each) cream cheese
• 1/2 to 3/4 cup Splenda
• 2 tsps vanilla extract
• 1 1/2 cups canned pumpkin
• 1/2 cup sour cream
• 4 eggs
• 1 1/2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt

Instructions:

Preheat oven to 300°F. Butter sides and bottom of 9 1/2″ spring-form pan. Sprinkle bottom of pan with chopped nuts. In mixing bowl, beat cream cheese, Splenda and vanilla until fluffy. Add pumpkin and sour cream (or ricotta) mixing thoroughly. Add eggs one at a time, mixing thoroughly between each one. Mix in spices. Pour batter over nuts. Bake 60 to 70 minutes or until knife inserted in center comes clean. Cool 20 minutes, remove sides from pan and refrigerate cheese cake overnight. Nutrition info. for each serving (whole pie serves 12) 7 g carbs 1 g fiber 6 g protein

You can serve this plain (it’s really good alone), with whipped cream made with Splenda or a good low-carb ice cream.

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