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Does anyone have a good LC Pumpkin Cheesecake recipe?

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KEEP IT PURE TO KEEP IT HEALTHY!!
28 F

This isn't cheesecake but this is what I make for my pumpkin dessert-

Splenda Pumpkin Pie
heat oven to 400 degrees/ bake for 35-40 minutes.
spray a glass pie pan with pam (or other nonsticker)

mix together:
1 (15 oz. can ) pumpkin puree
3/4 cup Splenda
2 Tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup of half and half
2 eggs
3 Tablespoons of heavy cream
1 Tablespoon of vanilla.

mix all together and pour into pie plate. bake. eat!! I do not know the carb count.

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Mrs.B



198/CW187/GW130 F42 5' 1"

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