Pumpkin Cheesecake

Here's a recipe for Pumpkin Cheesecake made with stevia. I miss pumpkin pie but it is just too many carbs and has too much sugar. I can't be specific on the amount of stevia because it really can vary from jar to jar and the kind you get can make a difference. My current jar doesn't have much sweetness and is the kind mixed with maltodextrin. I probably used about 1/4 to 1/3 of a cup.

Pumpkin Cheesecake

crust -
1/2 cup butter
2 cups pecans

filling
4 8 oz packages cream cheese
1 T brown sugar (opt)
stevia to taste (depends on brand, type, jar, etc)
5 eggs
2 cups pumpkin
1/4 cup whole wheat flour
2 t pumpkin pie spice
1 t vanilla (or 1/2 t vanilla, 1/2 t lemon)

In food processor, blender, or nut grinder/chopper, chop pecans very fine. Melt butter in skillet. Add chopped pecans and cook until toasted. They will become very aromatic. Press into bottom of spring form pan. Refrigerate.

Preheat oven to 350.

Blend cream cheese, brown sugar, and stevia until well blended. Add eggs one at a time, blending after each addition. In a small bowl, combine pumpkin, flour, pumpkin pie spice and vanilla. Add pumpkin mixture to cream cheese mixture and blend until well blended. Pour into spring form pan.

Bake for 1 hour and 20 minutes or 1 and a half hours or until center is set. Place a pan with an inch of hot water on the shelve below the cake . Turn oven off, leaving the cheesecake in the oven and leave oven door open for 30 minutes. Remove from oven and let cool completely on a cooling rack. Refrigerate 4 hours or overnight.