Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Recipe from Haiti, during medical mission team 2003. The sour cream gives it a little tang! I've modified the recipe to reduce carbs and fat.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix with electric mixer until well blended-- cream cheese, 3/4 c sour cream, pumpkin, Splenda Blend, vanilla, cinnamon, nutmeg.
  3. Add eggs and mix until blended.
  4. Pour into graham cracker crust.
  5. Bake for 40-50 minutes until center is nearly set.
  6. Cool; and refrigerate 3 hr or overnight.
  7. Topping-- Mix 1/4 cup sour cream and brown sugar substitute.
  8. Spread topping over cheesecake.
  9. Before serving, spoon on Cool Whip and garnish with ground cloves, nutmeg, or cinnamon.