 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | large | eggs, white only | 2/3 | package, small (3 oz) | cream cheese | 1/3 | cup | pumpkin, canned (15 oz/) | 1/8 | cup | all- purpose | 1/2 | teaspoon | vanilla extract | 1/8 | teaspoon | cinnamon, ground | 1/8 | teaspoon | nutmeg | 1/8 | dash | salt | 1/3 | ounce | walnuts | 2/3 | oz (6-8 kernels) | Brazil Nuts | 4 | tablespoons | splenda no-calorie sweetener |
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Steps
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Sequence
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Step
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| | 1 | Nutty Crust
Make a meal out the nuts, if u want add 2 or 3 sugar substitute (or sugar). Blend well.
Press on the baking pan and bake at 350 Fahrenheit for 10 to 15 minutes.
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Filling
Beat cheese, sugar substitute (1 whole cup) and vanilla. Mix very well till smooth. Separate 1/2 a cup of the cheese mixture.
Add the pumpkin to the remaining cheese mixture, blend well. The slowly add the remaining ingredients and beat at medium speed for a 3 minutes.
Pour pumpkin mixture on top of crust. Even it out. Pour remaining cheese mixture in the middle and mix in a swirling fashion.
Bake at 375 Fahrenheit for about 30-40 minutes. Or until knife comes out clean from the pumpkin mixture.
Let cool for a few hours before serving. |
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