Low Carb Diet Recipe: Pumpkin Cheesecake

This is a great cheesecake with a slight pumpkin pie taste. Its the best low carb cheesecake I’ve tried.

Ingredients

• 4 pkg. (8 oz. each) Cream cheese, softened
• 1 cup Splenda
• 1 tsp. Vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves(you can substitute the cinnamon, nutmeg and cloves with 1 and half tsp. of Pumpkin Pie Spice)

Instructions

Preheat oven to 325′F (300′F is using a dark pan). I use a 9 inch springform pan, you can use a 13×9 pan if you line it with foil and only bake it for 45 mins.Beat cream cheese, sugar, and vanilla in a mixer until well blended. Add eggs, 1 at a time, mixing on low speed, until each one is just blended.Stir pumpkin and spices into batter.Bake 55 minutes or until center is almost set. Cool completely. Refridgerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in the refridgerator. I top my pieces with French Vanilla Cool Whip.Nutritionals based on 1 slice, assuming 16 slices.