original recipe but I made several tweeks to try and make it a little lower calorie. I'm not sure how many calories I'm saving myself, but with the holidays coming up, saving a few calories is always pretty sweet! However, if you prefer the full fat version, just substitute the ingredients accordingly.
Here we go.
Topping2 tablespoons butter
1 cup chopped pecans
1 pinch kosher salt
1/4 cup brown sugar, packed
Crust2 ½ cups reduced fat graham crackers
1/3 cup baking Splenda
¼ teaspoon kosher salt
1 stick butter – melted
Filling1 – 8 ounce package low fat cream cheese at room temperature
1 – 15 ounce can of pure pumpkin (do not use pumpkin pie filling)
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon kosher salt
½ cup baking Splenda
8 ounce container of fat free whipped topping thawed
DirectionsPrepare the topping. Line a baking sheet with a silicon baking mat or piece of parchment paper. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the pecans, salt and brown sugar and stir well. Cook for 2 minutes, stirring frequently. Pour the coated nuts onto the prepared baking sheet in a single layer and refrigerate until cooled, about 10 minutes.
Spray a 9 inch springform with gluten-free non-stick cooking spray and line the bottom with a piece of parchment or waxed paper. Spray the paper with some more cooking spray. Combine the crust ingredients, mix well and press firmly into the prepared springform covering the bottom and going up the sides of the springform.
Top the cheesecake with the pecans.
Refrigerate the cheesecake for 3 hours or up to 24 hours.
**As you will notice, it is a little runny. It was still AMAZING but you could probably freeze it if you prefer a harder texture.