Pumpkin Cheesecake
 

(Stolen from Sugarbusters!)

Fit Pumpkin Cheesecake


Ingredients:

15 oz can of pumpkin
8 oz Ricotta cheese
8 oz nonfat plain yogurt
1 tsp vanilla extract
1 tbsp ground cinnamon
1 tsp allspice
1/4 tsp ground cloves
1/8 tsp salt
1/2 cup honey or maple syrup (use Splenda)
(or use 1 tbsp for less carbo)
2 eggs amp 4 whites
(or use 5 whole eggs)

Preheat oven to 425 DegrF
Mix pumpkin, cheese, and yogurt.
In separate bowl, beat eggs.
Add eggs to mix, mix thoroughly.
Add vanilla and other ingredients.
Mix thoroughly.
Pour mixture into pie pan.
Place in oven.
Reduce oven temperature to 350 DegrF.
Bake 40 to 50 minutes.
When you can insert a knife into the middle and it comes out clean, pie is done.
Cool on a rack for about 2 hours.
Best when served immediately.
Refrigerate, but don't freeze.


Nutrition facts (prepared as above):

8 servings per cake.
150 calories per serving. (less with Splenda)
12 grams protein
1.5 grams of fat
20 grams of carbos

Pumpkin Swirl Cheesecake
 

(stone from the Atkins' Friends website) BTW, there are lots more cheesecake recipes at that site...to die for!!

Nutty crust
1/2 cup finely ground nuts (pecans, almonds, mixed)
1 stick butter

Mix together and pat into a pie pan or springform pan. Bake at 400 for about 15-20 min. Let cool and then add your filling.


Pumpkin Swirl filling
1 lb cream cheese - softened
3/4 cup Splenda - divided
3 eggs
1/2 cup sour cream
1 tsp vanilla
1 cup pumpkin puree (Libby's canned recommended)
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg

Prepare crust and then lower oven to 350.
In large bowl beat cream cheese with 1/2 cup Splenda until fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla. Remove 1-1/2 cup of this mixture and set aside.

To remaining batter, blend pumpkin, 1/4 cup Splenda, and spices. Pour into the crust. Using large spoon add reserved batter and swirl the two batters together with a knife.

Place large pan with 1" of boiling water on lower rack of oven. Place cheesecake on rack in middle of oven (above pan of water) and bake for about 50 minutes or until puffed and no longer shiny in the center.
Turn oven off. Quickly run a knife around the edge of the cheesecake if baking in a pie dish. Not necessary for non-stick pans. Let cool in oven 1 hour. Remove from oven and cool completely on a rack. Refrigerate for at least 8 hours before removing from the pan.
Total carb grams for filling 60 gr. not including crust.

whats the website

Here you go.

http://www.low-carb-friends.com/bbs/....php?forumid=3

You are welcome.