Pumpkin Cheesecake (low carb)

INGREDIENTS

• 2 8oz packages full-fat cream cheese
• 1/2 c bulk Splenda
• 1 tsp vanilla
• 2 eggs
• 1/2 c canned pumpkin -- not pumpkin pie mix
• 1/2 tsp ground cinnamon
• 1/2 tsp apple pie spice
• whipped cream

PREPARATION

1. Heat oven to 350.
2. Lightly spray brownie pan with cooking spray.
3. In large bowl, combine softened cream cheese, Splenda and vanilla.
4. Beat with electric mixer till smooth.
5. Add eggs, one at a time, beating well after each.
6. Spread one cup of batter into prepared pan.
7. Add pumpkin and spices to the remaining batter; stir until blended.
8. Carefully spread pumpkin mixture over first layer.
9. Bake 35-45 minutes or until center is almost set.
10. Allow to cool, then chill several hours or overnight.
11. Serve with whipped cream.

( food.com )

-- JMagGuthrie - 2014-11-22