Pumpkin Cheesecake

Crust:

2 cup ground pecans (or 1.5 c. pecans and 1/2 c. almond flour)
1/4 teaspoon cinnamon
1/8 teaspoon ginger
2 Tbsp. Splenda or other artificial sweetener (Erythritol)
4 tablespoons melted butter

Grease or spray a springform pan or pie pan. Grind nuts in a food processor and then move to a bowl. Add all other ingredients and mix. Press into the greased pan. Bake at 350 for 10-15 minutes, or until lightly toasted. Be careful, as nuts can burn, without looking or smelling burnt. Set aside and cool completely.

Cheesecake:

3- 8 ounce packages of Cream Cheese
1/2 cup of Splenda or other artificial sweetener (I use 1/4 cup Erythritol + 1/4 tsp. liquid Stevia)
2 Tsp Vanilla Extract
1 can of Pumpkin (not Pumpkin Pie filling)
1 TBSP. Pumpkin Pie spice
3 whole eggs
1 cup sour cream

Preheat oven to 325. Bring cream cheese and eggs to room temperature. (This prevents lumps). In a food processor or with an electric mixer, blend cream cheese until creamy and of an even consistency. Add sweetener, vanilla, pumpkin pie spice, and sour cream and blend until incorporated. Add canned pumpkin. Add eggs one at a time and blend after each until incorporated into batter.

Wrap outside of springform pan in foil. Place springform pan in a larger pan filled with water. This prevents the cheesecake from cracking and keeps it moist inside. Place both pans in oven for 45-60 minutes or until firm. Center will still jiggle a little bit. Turn off oven and crack the door. Allow cheesecake to sit in oven for 2-3 hours until completely cool. Refridgerate overnight and remove sides.

from: http://forum.lowcarber.org/showthread.php?p=7595949