by Jesq
1 tsp butter (ICBINB...or something similar)
1/2 C pecans coarsely chopped
2 pkgs (8oz) FF cream cheese, softened
1/2 C Splenda
2 tsp vanilla extract
1 1/2 C canned pumpkin
1/2 C FF Sour cream
4 eggs
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1. Preheat oven to 300F. Butter bottom and side of 9 1/2" spring form pan. Sprinkle bottom of pan with pecans, distributing evenly.
2. In large bowl, use electric mixer to beat cream cheese, splenda, vanilla extract until fluffy stopping occasionally to scrape the side of the bowl and beaters.
3. Add pumpkin and sour cream mixing thoroughly on medium speed. Add eggs one at a time, mixing between each one. Mix in cinnamon, ginger, nutmeg, cloves & salt
4. Pour batter over nuts in pan. Bake 60 to 70 minutes or until a knife comes out clean. Cool 20 minutes before removing from pan. Cover and chill at least 2 hours before serving.
