Pumpkin Cheesecake - Sugar Free

Ingredients

• 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, and 1/2 c splenda sugar substitute for baking 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

Directions

1. 1

   Preheat oven to 350. Butter a 9” spring form pan and set aside.

2. 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. 3

   Add remaining ingredients, scrape down the bowl and stir to combine.

4. 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. 5

   Run a knife around the edge of the pan and return the pan to the oven to cool slowly.

6. 6

   Don’t worry if the cake is a little wiggly, it will firm up.

7. 7

   Cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.