Low Carb/sugar Free Pumpkin Cheesecake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages light cream cheese (not fat free)
• 1/2 cup splenda granular
• 2/3 teaspoon vanilla extract
• 2 eggs
• 1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice
• whipped cream (optional)

Recipe

• 1 preheat oven to 325°f.
• 2 in large bowl combine softened cream cheese, splenda, and vanilla. beat with electric mixer until smooth. blend in eggs, one at a time.
• 3 remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
• 4 add pumpkin and spices to remaining batter and stir until blended.
• 5 carefully spread pumpkin layer over first layer.
• 6 bake in preheated oven 35-45 minutes or until center is almost set.
• 7 allow to cool, then chill several hours or overnight.
• 8 serve with whipped cream if desired and wait for compliments.
• 9 i used a 10" by 8" glass baking dish to cook this. next time i think i would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. this would show of the layers better. some cinnamon dusted on the top would have been a nice touch.