Lower Carb Pumpkin Cheesecake With Crust

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READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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