PCOS-Safe Cheesecake - Crustless Pumpkin Cheesecake with Pecan Topping
Nutrition per Serving
300
Calories
8g
Protein
18g
Carbs
20g
Fat
This recipe includes low GI ingredients like pumpkin and pecans. Grocery list: canned pumpkin, cream cheese, honey, eggs, vanilla extract, spices (cinnamon, nutmeg, ginger, allspice), pecans, butter.
Ingredients
1 cup canned pumpkin (240g), 1 cup cream cheese (225g), 1/4 cup honey (60ml), 2 eggs, 1/2 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice, 1/2 cup pecans (60g), 1 tbsp butter (15g)
Instructions
1. Preheat oven to 350°F (175°C). 2. Mix pumpkin, cream cheese, honey, eggs, vanilla extract, and spices in a bowl until smooth. 3. Pour mixture into a greased baking dish. 4. Bake for 30 minutes. 5. While the cheesecake is baking, melt butter and toss with pecans. 6. Sprinkle pecans over cheesecake and bake for another 15 minutes. 7. Let cool before serving.
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