Pumpkin Pie Cheesecake by Dan

By á-48386

Ingredients

• 1-1/2 cups sugar substitute (Splenda)
• 1/2 cup packed brown sugar (Splenda blend)
• 3 bars of philly cream cheese (can substitute low-fat)
• 2 cups canned pure pumpkin
• 4 tbsp sour cream (can sub low-fat)
• 2 tbst flour OPTIONAL
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp salt or seasalt
• 1/2 tsp ground nutmeg
• 1-1/2 tsp vanilla extract
• 1/2 tsp ground cloves
• 4 large eggs (jumbo actually work better, make it creamier)

Preparation

Step 1

Preheat oven to 425 degrees
Combine sugars and cream cheese
beat on medium speed until smooth
Add pumpkin and next 9 ingredients throughout the eggs and beat well.
Pour into 9 inch spring-form pan
Bake at 425 for 25 minutes, then reduce temp to 325 and cook for 20-25 more minutes. Turn off oven, crack door and let cheesecake rest in oven for one hour. Take out of oven and refrigerate until cold.