Here you go. It's very good. You could make a nut crust if you would like a bottom.
Pumpkin Cheesecake
3 8 oz packages cream cheese
1/4 teaspoon Sweet Freeze or 1 cup Splenda
1 can pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup heavy cream
1/2 teaspoon vanilla (I use pure mexican vanilla so you may have to increase this to 1 teaspoon)
3 eggs
Beat cream cheese till very light and fluffy. Add Sweet Freeze or Splenda and beat again. Add pumpkin and spices, mix well. Add cream and vanilla, mix well. Taste to adjust spices. Add eggs one at a time beating well after each egg. Pour into a greased small springform pan and back at 325 for 50 minutes. Cool and then refrigerate. Serve with sweetened whipped heavy cream.
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Started Atkins 4/12/04
Restarted January 5 2009
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