Low Carb/Sugar Free Pumpkin Cheesecake

This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 2 (8 ounce) packages light cream cheese (not fat free)
• 1⁄2 cup Splenda granular
• 2⁄3 teaspoon vanilla extract
• 2  eggs
• 1⁄2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon apple pie spice
•  whipped cream (optional)

Directions

1. Preheat oven to 325°F.
2. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
3. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
4. Add pumpkin and spices to remaining batter and stir until blended.
5. Carefully spread pumpkin layer over first layer.
6. Bake in preheated oven 35-45 minutes or until center is almost set.
7. Allow to cool, then chill several hours or overnight.
8. Serve with whipped cream if desired and wait for compliments.
9. I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.