MarkieZ's No-Bake Chiffon Cheesecake

(about 1/2 hour to make):

Crust:

3 cups any nuts (I used one cup each:  walnuts, pecans and almonds) chopped fine in a food processor. Toast lightly in a skillet or under the broiler.  Add one stick of softened butter (I bet you could even add some peanut butter!) and then press into a large spring-form pan, make sure to go up the sides about an inch or use a 10 inch pie plate. (The spring-form makes it look so beautiful, though)  Put into oven for 2-5 min under the broiler or until toasted brown.  Cool

Filling:

1 packet of unflavored gelatin: dissolved in 1/4 cup water.
3 eggs- separated
1/2 pint heavy whipping cream
1 cup of sweetener-divided into two 1/2 cups (I used Splenda)
1 cup pumpkin or anything else like more cream cheese or berries.
1 pkg. of cream cheese (not low-fat!) (optional-leave it out for a lighter-more chiffon texture)
1/2 teaspoon of each of the following: salt, nutmeg, cinnamon, ginger. (use any other flavoring for anything else but pumpkin i.e.; lemon juice, vanilla, cocoa, etc.)

Combine cream, pumpkin, cream cheese, spices and 3 egg yolks in a double boiler (I just put one smaller sauce pan into another one) and while the water is boiling underneath, stir for 10-15 min until thickened and cooked. Stir in 1/2 cup of sweetener and gelatin at the end. Remove from heat.

Whip the egg whites and when they form soft peeks, add the other 1/2 cup of sweetener.  Fold egg whites into the cooked mixture slowly.  Pour into nut shell and chill.

Of course, serve with lightly sweetened whipped cream!  This is RICH!

Not sure of the carb count.  It's the nuts that bring it up but it is at least large enough for 16 servings.