Pumpkin Cheesecake Lower Carb

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.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

•  commercial reduced fat graham cracker crust
• 8  ounces reduced-fat cream cheese, softened
• 3⁄4 cup reduced-fat sour cream
• 1⁄2 cup canned pumpkin
• 1⁄3 cup Splenda granular (or- 1/4 c sugar plus 1/4 c Splenda bulk)
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon ground cinnamon
• 1⁄8 teaspoon ground nutmeg
• 2  eggs

• TOPPING

• 1⁄4 cup reduced-fat sour cream
• 1  tablespoon brown sugar substitute
•  reduced-fat whipped topping (such as Cool Whip)
• 1  dash ground cloves or 1  dash ground nutmeg or 1  dash ground cinnamon

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.