Debbie’s Pumpkin Cheesecake

6-8 oz Pecans
2 TB Splenda
5TB Butter- melted
4- 8oz package Philly Cream Cheese - room temp
3/4-1 cup Splenda
½ tsp. Cinnamon
¼ tsp. Ground Ginger
1-15oz can Solid Pumpkin
3 Eggs
1Tb Vanilla

Preheat oven to 350. Crush nuts & Splenda in FP until finely chopped. Add melted butter & process until moist.

Press nut mixture onto bottom & 1 inch up the sides of a springform pan. Bake 10 minutes or until golden. Cool. Wrap bottom & a little up the side in double thickness tin foil.

Beat cream cheese, Splenda, cinnamon & ginger until smooth. Add pumpkin, beat until well blended. Add eggs & vanilla, beat until smooth. Pour into crust. Set springform pan into a roasting pan, fill it with hot water about an inch high. Bake 1 hour & 45 minutes or until top starts set & turns golden.  It’s a lot of work but oh how delicious. I'm on PP so I deducted fiber from nuts & pumpkin.