Prep 0 mins
Cook 25 mins
A rich, dense, spicy cheesecake with enough pumpkin to satisfy the craving for Pumpkin Pie. Made with sugar-substitute. 7-inch cheesecake. By Linda C. Jacobson
- 16 ounces cream cheese, at room temperature
- 2 large eggs
- 1⁄4 cup heavy cream
- 3⁄4 cup artificial sweetener (Splenda)
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 2 teaspoons vanilla
- 8 ounces pumpkin
- Preheat oven to 325 degrees. Prepare cheesecake pan by greasing with butter-flavored or regular shortening. Tear off two sheets of heavy aluminum foil large enough to wrap entire outside of pan.
- Place pan in the middle first sheet, bring up the side and wrap, going all the way up to the top of the pan. Repeat with second sheet of foil.
- Place the cheesecake pan into a large pan that will be used for a water bath. If you are using a pie plate, you can either place the pie plate in a water bath or just place a pan of water on the shelf below the pie plate in the oven. Beat cream cheese until smooth and creamy.
- Add eggs one at a time, beating thoroughly. Stir spices and vanilla into cream, add to cream cheese, beat well. Add pumpkin, beat on low until mixed inches Pour mixture into a cheesecake pan; place pan in larger pan and place in oven. Pour enough hot water in the bottom pan to immerse 1/3 to 1/2 of cheesecake pan. Bake at 350 for 25-35 minutes or until just set (a little soft in the center is OK, it will continue cooking for awhile).
- Turn off oven and crack the door esing the handle of a wooden spoon. Allow to cool down for about an hour before removing cheesecake. If you double the recipe for a large cheesecake, increase the cooking time by 5-10 minutes and the cool down time by 1-2 hours.