Pumpkin Cheesecake - Sugar Free

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• butter, for pan
• 2 lbs cream cheese, at room temperature (use reduced fat but not no fat)
• 1 1/2 cups equal spoonful sugar substitute or 3/4 cup splenda sugar substitute, and 1/2 c splenda sugar substitute for baking
• 4 large eggs, at room temperature
• 4 ounces pumpkin (more if you can handle the carbs)
• 1 1/4 teaspoons pumpkin pie spice
• 1/8 teaspoon ginger
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350. butter a 9â€? spring form pan and set aside.
• 2 using electric mixer, beat cream cheese well until smooth. slowly beat in the sweetner. add eggs, one at a time and beat well after each egg.
• 3 add remaining ingredients, scrape down the bowl and stir to combine.
• 4 pour cheesecake into prepared pan and smooth the top. bake for 10 minutes. turn heat down to 275 and bake for 1 hour, or until edges are lightly brown. turn off the oven.
• 5 run a knife around the edge of the pan and return the pan to the oven to cool slowly.
• 6 don’t worry if the cake is a little wiggly, it will firm up.
• 7 cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.