Lower Carb Pumpkin Cheesecake With Crust
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This is a spinoff of #104544, but adding a crust.
- Ready In:
- 1hr 35mins
- Serves:
- Yields:
- Units:
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
- 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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This is a spinoff of #104544, but adding a crust.
