Low Carb Pumpkin Cheesecake

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

Ingredients

• Servings: 10
• 3 (8 ounce) packages cream cheese
• 1 (15 ounce) can pumpkin puree
• 2/3 cup splenda sugar substitute
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 3 eggs, at room temperature
• mint sprig (optional)
• chopped pecans (optional)

Recipe

• 1 heat oven to 325°f.
• 2 spray 8" x 3" deep cake pan with non-stick cooking spray.
• 3 line with parchment or wax paper, spray paper.
• 4 beat cream cheese with an electric mixer until smooth.
• 5 add pumpkin, splenda, vanilla, cinnamon and ginger;beat until smooth.
• 6 beat in one egg at a time until combined.
• 7 pour batter into pan.
• 8 place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
• 9 bake 42-45 minutes or until cake is set in the center.
• 10 turn the oven off, crack the oven door and let stand in oven for 15 minutes.
• 11 remove pan from water bath and transfer to cooling rack; cool completely.
• 12 run knife around edge of cake, cover and refrigerate 4 hours to overnight.
• 13 to remove cake, dip bottom of pan in hot water for a few seconds to loosen.
• 14 place serving platter over top and invert.
• 15 remove paper, garnish, and enjoy!