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
- Heat oven to 350.
- Lightly spray brownie pan with cooking spray.
- In large bowl, combine softened cream cheese, Splenda and vanilla.
- Beat with electric mixer till smooth.
- Add eggs, one at a time, beating well after each.
- Spread one cup of batter into prepared pan.
- Add pumpkin and spices to the remaining batter; stir until blended.
- Carefully spread pumpkin mixture over first layer.
- Bake 35-45 minutes or until center is almost set.
- Allow to cool, then chill several hours or overnight.
- Serve with whipped cream.
( food.com )
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JMagGuthrie - 2014-11-22
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Topic revision: r1 - 2014-11-22 - JMagGuthrie