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