Lower Carb Pumpkin Cheesecake With Crust

This is a spinoff of #104544, but adding a crust.

• Ready In: 1 hr 35 mins
• Serves: 12
• Yields: 1 cheesecake

Ingredients

• Crust

• 1 1⁄2 cups graham cracker crumbs
• 3  tablespoons Splenda granular
• 4  tablespoons butter

• Filling

• 1⁄4 cup cornstarch
• 24  ounces cream cheese
• 15  ounces pumpkin puree (not pie filling)
• 2⁄3 cup Splenda granular
• 1  tablespoon vanilla
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 3  eggs
• 1⁄2 cup heavy cream

Directions

1. Heat oven to 325°F.
2. Line a 9" round cake pan with wax paper or parchment.
3. Mix ingredients for crust and pat down into bottom of pan.
4. Bake for 10 minutes.
5. Beat cream cheese, corn starch and spenda until light and fluffy.
6. Add pumpkin, vanilla, cinnamon, ginger and nutmeg.
7. Add heavy cream and scrape down mixer.
8. Add eggs, one at a time.
9. Only mix until incorporated.
10. Pour over cooled crust.
11. Put pan in water bath and bake for 65 minutes.
12. Turn oven off and allow cheesecake to cool slowly for an additional 30 minutes.
13. Keep refrigerated for 24 hours before serving.