Pumpkin Cheesecake Recipe
Cook Time: 45 Minutes
Phase: Phase 2
24 oz Cream Cheese
15 oz Pumpkin (Without Salt, Canned)
0 2/3 cup Sucralose Based Sweetener (Sugar Substitute)
0 1/2 tsp Vanilla Extract
0 1/2 tsp Cinnamon
0 1/4 tsp Ginger (Ground)
3 large Egg (Whole)
- Heat oven to 325°F. Spray an 8x3-inch deep cake pan with vegetable cooking spray. Line bottom with a round of parchment or wax paper; spray paper; set aside.
- In a large bowl, with an electric mixer on medium, beat cream cheese until smooth. Add pumpkin purée, sugar substitute, vanilla, cinnamon and ginger; beat until smooth.
- Beat in eggs one at a time, just until combined. Pour batter into prepared pan. Place cake pan in a deep roasting pan and carefully pour in enough boiling water into roasting pan to reach halfway up sides of cake pan. Bake 42-45 minutes, until cake is just set in center. Turn off oven, open door and let stand in oven 15 minutes. Remove cake pan from water bath and transfer to a wire rack; cool completely. Run a knife around edge of cake, cover and refrigerate until chilled (4 hours or overnight).
- To remove cake from pan, dip bottom of pan into hot water for just a few seconds to loosen. Place serving platter over top and invert. Remove pan and peel off paper. Garnish with mint and pecans, if desired.
If you like this Pumpkin Cheesecake, try our Pumpkin Biscotti--delicious taste, with a different texture. Perfect for fall and winter get togethers or family meals.