Pumpkin Pecan Praline Cheesecake


  • 2 - 8 oz. blocks cream cheese (1/3 less fat may be used, if desired)
  • 1 - 15 oz. can Pumpkin
  • 1 package - Carb Counter's Praline Pecan Cheesecake Mix
  • 3 large eggs
  • 2 tablespoon softened butter
  • 1/2 cup warm water

Preparation Instructions:

Preheat oven to 375 degrees.

In cup or small bowl, prepare bag #1 streusel mix : add 1/2 cup warm water and butter - stir and set aside. In large microwave safe bowl, heat cream cheese for 1 or 2 minutes until softened. Stir with whisk or electric mixer on low - add pumpkin, eggs and set a side streusel mix. Whisk or mix for 1 to 2 minutes until creamy. Place into 7" cheesecake pan or 9{" pie pan. Bake at 325 degrees on center rack for 1 hour. Chill in refrigerator for 2 or 3 hours before serving. Makes 9 - 4 carb servings. Note: if a crust is desired - press 1/2 inner pack (prepared but not baked) Carb Counter's Press 'n Bake Pie Crust onto bottom only of cheesecake or pie pan- pour filling on top of unbaked pie crust.