PUMPKINCHEESECAKE WITH CARAMEL TOPPINGThis is a firm but deliciously creamycheesecake with subtle spices that do not overwhelm the sweetness of thefilling.  This cheesecake does not evenneed the topping.  If you like, you cantop it with a Crème Fraiche topping.Crust:3/4

=============
Article Content:
PUMPKINCHEESECAKE WITH CARAMEL TOPPINGThis is a firm but deliciously creamycheesecake with subtle spices that do not overwhelm the sweetness of thefilling.  This cheesecake does not evenneed the topping.  If you like, you cantop it with a Crème Fraiche topping.Crust:3/4  cupGluten-Free Bake Mix, (175 mL)  page___1/2 cup almond meal, OR flour (125 mL)3 tbsp SPLENDA® Granular (45 mL)1/3  cupbutter, melted (75 mL)1 egg yolkFilling:24 oz regular cream cheese,softened (750 g)3 eggsLiquid sucralose to equal 11/4 cups (300 mL)  SPLENDA® Granular1 cup canned pumpkin (250mL)1/2cup sour cream (125 mL)1/3  cuperythritol (75 mL)2 tbsp unsalted butter,melted (30 mL)  (optional)1 tsp vanilla extract (5mL)1/2tsp cinnamon (5 mL)1/4  tspnutmeg (1 mL)1/4  tspallspice (1 mL)CaramelTopping, page___Crust:  Preheat ovento 350°F(180°C). In medium bowl, combineGluten-Free Bake Mix, page___, almond meal, OR almond flour, SPLENDA® Granular, butter and egg yolk.  Place in 8-inch (20 cm) nonstick springformpan.  Cover with plastic wrap and pressout crust to cover surface evenly.  Bakein oven 10 minutes.Filling:  In foodprocessor, process cream cheese.  Addeggs; process.  Add liquid sucralose, ORSPLENDA® Granular, pumpkin,sour cream, erythritol, butter (if using), vanilla, cinnamon, nutmeg andallspice.  Pour over slightly cooledcrust.  Bake 40 to 50 minutes untilset.  Allow to cool at room temperature.  Add Caramel Topping, page___ and refrigerate.Yield:  12 servings1serving, topping/without 378.7/310.6calories11.6/8.4g protein33.6/28.0g fat7.6/6.2g carbs

———————