Pumpkin Carmel Cheesecake

I brought this over for our Thanksgiving feast.  It was amazing and no one knew it was sugar free and low glycemic and low carb.  I may do more crust next time as the crust seemed a little light.  Or, I may try a different crust all together.  But even just as it was, it was really wonderful and a huge hit on the dessert table!

Crust:
1/3 cup crushed macadamia nuts
1/3 cup crushed pecans
1/3 cup crushed almonds
4-6 TB butter, melted
2 TB Xylitol


Filling:
4 8oz packages of cream cheese at room temperature
1 cup sugar sweetener (I will use Ideal)
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp ground cloves
1 15oz can packed pumpkin
5 large eggs
1/2 cup heavy whipping cream

Carmel Sauce:
1/2 cup butter
1/2 cup Ideal Brown Sugar Substitute
1/4 cup heavy cream
1/2 tsp. vanilla extract


Preheat oven to 350. 

For the crust, combine ingrediants and press firmly into a prepared 10 inch spring form pan.

For the filling, beat cream cheese until smooth.  Add spices, sweetener and pumpkin; mix until just blended.  Stir in cream.  Add eggs, beating until just blended.   Pour batter into crust.

Bake in the center of the oven until cheesecake is firm to the touch and slightly puffy, about 50 minutes.  Let cheesecake cool on a wire rack for about 45 minutes.  Refridgerate for at least 4 hours.

For the carmel sauce, place all ingrediants in a sauce pan and boil over medium heat for 4 minutes, stirring contantly.  Remove from heat.  Let cool for 5 minutes; stir in the vanilla extract. 

After the cheesecake has cooled, pour cooled carmel sauce over the cheesecake, keeping in the center.  Refriderate for 30 minutes until sauce is hardened.  Top with whipped cream. 

Source:  http://blog.yourlighterside.com/2010/10/pumpkin-caramel-cheesecake-recipe.html