Pumpkin Layered Cheesecake With Spiced Pecan Crust

Fall is here.

I like pumpkin spice.

Here’s the recipe.

I’m totally kidding, but my husband and I thought it would be really funny if that was all I wrote.

Skip the long winded story and jump to the recipe now!

With fall and cooler weather here (finally), my mind has begun to turn to the approaching holidays.  I loved working on this recipe for a pumpkin layered cheesecake with spiced pecan crust.  It certainly fits the season, will be perfect for Thanksgiving, and is a great low carb option to the sugar filled alternatives.  Plus, um, who else loves pumpkin spice everything?  No one?  I’m the only basic witch here?

I love this time of year.  Everything from the cool air, fall colors, to the scary movies that dominate Netflix, and the pumpkin spice everything.  I also love the anticipation of the approaching holidays.  I’m already thinking of decorating for Christmas and what kind of cookies I want to bake for our annual Cookie Bake.  I’ll have to think of a couple low carb options to post; but just fair warning, I tend to let my diet slide around the holidays, so expect to hear me talk about the sugar loaded varieties too.

This recipe was absolutely delicious though, and everyone ate it up, I know I’ll be able to easily add this to the holiday menu.

Pumpkin Layered Cheesecake With Spiced Pecan Crust

I hope if you try this recipe you like it just as much as we do.  Please let me know in the comments what you think!

Fall is here.

I like pumpkin spice.

Here’s the recipe.

 

Pumpkin Layered Cheesecake With Spiced Pecan Crust

Ingredients:

Spiced Pecan Crust:

  • 10 oz pecans
  • 4 tbsp butter, melted
  • 1/4 cup Splenda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/8 tsp Lite salt
  • 1/2 tsp vanilla extract
Pumpkin Cheesecake Filling:
  • 8 oz cream cheese, room temperature
  • 10 oz pumpkin puree
  • 1/4 cup heavy cream
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup Splenda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/8 tsp Lite salt
Whipped Cinnamon Topping:
  • 4 oz cream cheese, room temperature
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/3 cup Splenda

Instructions:

Spiced Pecan Crust:

1.  Preheat oven to 350°.

2.  Using a food processor, grind pecans as fine as possible.

3.  Add in the butter, Splenda, cinnamon, nutmeg, cloves, salt, and vanilla extract. Mix well until a ball of “dough” forms.

4.  Press the pecan “dough” into an ungreased pie or springfoam pan.

5.  Bake for 10 – 12 minutes.

6.  Remove from oven and let cool completely.

Pumpkin Cheesecake Filling

7.  Reduce heat on oven to 325°.

8.  In a medium bowl, mix the cream cheese, heavy cream, eggs, vanilla extract, Splenda, cinnamon, nutmeg, cloves, ginger, and salt. Mix well.

9.  Pour the batter over the cooled crust and bake for 30 minutes. The middle of the pie should be a bit jiggly.

10.  Cool in refrigerator completely, at least 4 hours. I usually let sit overnight.

Whipped Cinnamon Topping

11.  In a chilled mixing bowl, whip heavy cream and vanilla until mixture fluffs into whipped topping and can hold it’s shape (stiff peaks).

12.  In a separate bowl, mix cream cheese, cinnamon, and Splenda.

13.  Using about a 1/4 of the whipped cream mixture at a time, smoosh and fold into the cream cheese mix. Blend well each time until well incorporated.

 

 

14.  Spread the whipped topping on the pumpkin pie and refrigerate for 30 minutes to an hour.

15.  Slice to desired portions and enjoy!

Want to add even more layers?  Add regular whipped topping!

Nutritional Information

I’m going to be completely honest here, this is a treat, a dessert, a-once-in-a-blue-moon feasting extravaganza.  The calorie count for the portions I cut this in came to a decadent 600 calories each.  Don’t freak out just yet (like I did AFTER I had eaten two pieces, thankfully not on the same day).  I had cut a normal sized pie into 8 portions. However, cutting it into 10 pie slices reduces the calorie count to around 484 calories each slice; or, instead of using a pie plate, use a cake pan and cut into 12 portion squares, dropping each portion down to 400 calories each.  Similarly, you can make adjustments to some of the ingredients, like half and half in place of the heavy cream, or a low fat cream cheese.  Doing so will up the carbs though, so take that into consideration if you’re trying to stick to low carb.

I definitely will be making this for Thanksgiving and I’ll make it as is.  However, I will probably cut into 10 slices of pie instead of 8.  Again, I obviously don’t recommend this every day, but holidays are meant for splurging right?

I calculated this recipe at 10 servings, which came to about 484 calories, 5 grams net carbs, 7 grams of protein, and 46 grams of fat.  I used the MyFitnessPal recipe creator to calculate nutritional information.  Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.

I hope everyone enjoys!  Let me know what you think in the comments!

Please don’t mind the mess.

Jessica Signature2

If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter, Pinterest, or Facebook.  Thank you!

 

Pumpkin Layered Cheesecake With Spiced Pecan Crust recipe minus the story:

Pumpkin Layered Cheesecake With Spiced Pecan Crust

Prep Time: 27 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 7 minutes

Yield: 10

Serving Size: 1/10 pie slice

Calories per serving: 484

Fat per serving: 46 g

Saturated fat per serving: 18 g

Carbs per serving: 9 g

Protein per serving: 7 g

Fiber per serving: 4 g

Sugar per serving: 3 g

Sodium per serving: 211 mg

Trans fat per serving: 0 g

Cholesterol per serving: 121 mg

Pumpkin Layered Cheesecake With Spiced Pecan Crust

Ingredients

    Spiced Pecan Crust:
  • 10 oz pecans
  • 4 tbsp butter, melted
  • 1/4 cup Splenda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/8 tsp Lite salt
  • 1/2 tsp vanilla extract
    Pumpkin Cheesecake Filling:
  • 8 oz cream cheese, room temperature
  • 10 oz pumpkin puree
  • 1/4 cup heavy cream
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup Splenda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/8 tsp Lite salt
    Whipped Cinnamon Topping
  • 4 oz cream cheese, room temperature
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/3 cup Splenda

Instructions

    Spiced Pecan Crust:
  1. Preheat oven to 350°.
  2. Using a food processor, grind pecans as fine as possible.
  3. Add in the butter, Splenda, cinnamon, nutmeg, cloves, salt, and vanilla extract. Mix well until a ball of "dough" forms.
  4. Press the pecan "dough" into an ungreased pie or springfoam pan.
  5. Bake for 10 - 12 minutes.
  6. Remove from oven and let cool completely.
    Pumpkin Cheesecake Filling
  1. Reduce heat on oven to 325°.
  2. In a medium bowl, mix the cream cheese, heavy cream, eggs, vanilla extract, Splenda, cinnamon, nutmeg, cloves, ginger, and salt. Mix well.
  3. Pour the batter over the cooled crust and bake for 30 minutes. The middle of the pie should be a bit jiggly.
  4. Cool in refrigerator completely, at least 4 hours. I usually let sit overnight.
    Whipped Cinnamon Topping
  1. In a chilled mixing bowl, whip heavy cream and vanilla until mixture fluffs into whipped topping and can hold it's shape (stiff peaks).
  2. In a separate bowl, mix cream cheese, cinnamon, and Splenda.
  3. Using about a 1/4 of the whipped cream mixture at a time, smoosh and fold into the cream cheese mix. Blend well each time until well incorporated.
  4. Spread the whipped topping on the pumpkin pie and refrigerate for 30 minutes to an hour.
  5. Slice to desired portions and enjoy!

Notes

9 grams total carbs - 4 grams fiber = 5 grams net carbs

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