Pumpkin-Pie Cheesecake

Serves 12-16

Crust
1 cup
Wheat-Free Market All-Purpose Baking Mix
½ cup finely chopped pecans
3 tablespoons salted butter, melted
2 teaspoons
Virtue Sweetener

Cheesecake layer
16 oz. cream cheese, room temperature
½ cup sour cream
1 large egg
2 tablespoons
Virtue Sweetener
½ teaspoon vanilla extract

Pumpkin Pie layer
1 cup pumpkin puree 
1-1/2 tablespoon
Virtue Sweetener
1 large egg
¼ cup heavy cream 
½ teaspoon cinnamon
¾ teaspoon pumpkin pie spice

Preheat oven to 325 degrees F.

For the crust, add the baking mix, pecans, butter and sweetener to a medium bowl and blend well. Press the mixture into the bottom of an 8” spring form pan and set aside.

For the cheesecake filling, add the cream cheese, sour cream, egg, sweetener and vanilla to a medium bowl and blend with hand mixer until smooth. Pour the cheesecake cake batter on top of the crust.

For the pumpkin pie layer, add the pumpkin, egg, sweetener, cream, cinnamon and pumpkin pie spice to the same bowl used for the cheesecake mixture and blend until smooth. Pour the pumpkin pie mixture on top of the cheesecake filling.

Bake for 35 minutes and then turn the oven off and leave the cake in the oven for 30 minutes. Allow to cool then carefully remove the outer ring of the pan by gently sliding a knife around the edges.

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