I have a recipe for Pumpkin Cheesecake Pie that calls for 2 eggs but didn't say if I was to bake it. Here it is and you all can let me know what you think...

12 oz cream cheese
1/2 c Splenda
1 1/2 tsp pumpkin pie spice
1 c 100% pure pumpkin
2 eggs

Mix cream cheese, Splenda and pumpkin pie spice on medium speed. Stir in pumpkin.

Add eggs and mix until blended. Pour into pie pan and sprinkle pecans on top. Can also be poured over a LC crust, a layer of pecans or any "base" you choose.

Thanks! I'm hoping to try this tonight!

well with 2 eggs it must be baked. But for how long and at what temperature?
Try www.lowcarbluxury.com and use one of their recipes or just get an idea of time/temps.
HTH
Rob

the pumpkin/cheesecake recipes i have all say 350F

one is in a large spring form, and calls for 90min baking

for a smaller pie tin, i'd do 60min and check at around the 45 min mark - do the tooth pick test

plus, you will need to let this cool - so maybe for tomorrow's dessert...

Terese
LCE Member since 12/00
My LC web site

I am going to try a no-bake pumpkin cheesecake eventually. I plan to use unflavored gelatin, pumpkin, spices and splenda, vanilla and cream cheese. Don't know if it will turn out good. haven't tried it yet, but after I do, I will let you know. (gotta get those low-carb Thanksgiving ideas going.) BTW, sharron's Pumkin Granola is out of this world. I think there's a cookie recipe in there somewhere.



Barb
Atkins-3/14/03
174/151/135
"A little knowledge is a dangerous thing."

I agree, because of the eggs, it must be baked!

Susan

LC and feeling better every day!

Atkins since 7/18/03
210/190/140

Barb--last weekend I made a no-bake cheesecake for the first time--mine was a chocolate cheesecake with a pecan crust--it was great!! It definately has more of a jello-ish texture than one baked with eggs, but it was still rich, creamy, and delicious!! I think your ingredients sound right on!

ouis