Spicy Pumpkin Cheesecake

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

• Ready In: 25 mins
• Serves: 6-8
• Yields: 1 7-inch cheesecake

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.