Lower Carb Pumpkin Cheesecake With Crust

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons splenda granular
• 4 tablespoons butter
• 1/4 cup cornstarch
• 24 ounces cream cheese
• 15 ounces pumpkin puree (not pie filling)
• 2/3 cup splenda granular
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 3 eggs
• 1/2 cup heavy cream

Recipe

• 1 heat oven to 325°f.
• 2 line a 9" round cake pan with wax paper or parchment.
• 3 mix ingredients for crust and pat down into bottom of pan.
• 4 bake for 10 minutes.
• 5 beat cream cheese, corn starch and spenda until light and fluffy.
• 6 add pumpkin, vanilla, cinnamon, ginger and nutmeg.
• 7 add heavy cream and scrape down mixer.
• 8 add eggs, one at a time.
• 9 only mix until incorporated.
• 10 pour over cooled crust.
• 11 put pan in water bath and bake for 65 minutes.
• 12 turn oven off and allow cheesecake to cool slowly for an additional 30 minutes.
• 13 keep refrigerated for 24 hours before serving.