Low Carb Pumpkin “Cheesecake”

My husband is beginning Week Two of the Atkins Diet. Perhaps I drove him to it with all my cooking and more particularly, my baking! Tonight’s dinner was a little light for him and I knew he was going to be craving something after dinner. I had a quick look around and found a recipe for a Low Carb Pumpkin Cheesecake. Granted it is not a real Cheesecake but, oh my, it was amazing!

3 ounces Cream Cheese
1/2 cup Canned Pumpkin
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Sugar Twin

Dollop of Cinnamon Whipped Cream
Sprinkling of Cinnamon Toasted Walnuts

In a 2 cup pyrex measuring cup measure the pumpkin, add the cream cheese.
Microwave for 30 seconds, stir and microwave for another 30 minutes, stir.
Use a small whisk to beat the cream cheese and pumpkin until no lumps remain.
Stir in spices and Sugar Twin.
Spoon into dessert dishes.
Put in fridge for about 30 minutes.

Top with Cinnamon Whipped Cream:
1 cup Whipping Cream
dash of Vanilla
dash of Cinnamon
dash of Sugar Twin
Combine all ingredients in mixing bowl; using whisk attachment beat until stiff peaks form.
Transfer leftovers to a glass bowl, cover with plastic wrap and refrigerate.

Sprinkle with Cinnamon Toasted Walnuts:
1 /4 cup Walnut halves, broken into bits
dash of Cinnamon
dash of Sugar Twin
Place walnut bits on microwave safe plate; toss with cinnamon and sugar twin.
Microwave for 60 seconds, stir and repeat 3 or 4 times.
Cool.

Another picture because it was so good!