Pumpkin Pecan Cheesecake

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Recipe from Atkins - Phase 2
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  • 1 1/2 cups pecans, finely chopped
  • 11 tablespoons granular sugar substitute (sucralose), divided
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1 large egg white
  • 24 ounces cream cheese, soften
  • 1 cup heavy cream
  • 15 ounces canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs
For the crust: Heat oven to 350 degrees F.
Combine pecans, a tablespoon sugar substitute and cinnamon in a food processor. Process until finely ground. Toss with butter and egg white; press onto bottom of a 9-inch springform pan, rounding up to cover the pan seam. Bake until golden and set, 8 to 10 minutes. Cool completely on a wire rack.
For the filling: Reduce oven to 325 degrees F.
Combine cream cheese, 23 cup sugar substitute and cream in a large bowl. Beat until smooth with an electric mixer at medium speed. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, just until combined.
Pour batter over crust. Bake until just set, 45 to 50 minutes. Turn off oven and let stand 10 minutes; transfer to a wire rack and cool completely.
Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.

nutrition information

Per Serving: cal. (kcal) 484, Fat, total (g) 47, fiber (g) 3, pro. (g) 9, Percent Daily Values are based on a 2,000 calorie diet
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