Pumpkin Cheesecake
(from Lawmom’s recipe box)
Source: Atkins.com
Prep time: 20 minutes
Cook time: 45 minutes
Serves 10 people
Ingredients
- 3 packages (8ounces each) cream cheese
- 1 can (15ounces) pumpkin puree (see note)
- 2/3 cup granular sugar substitute
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 3 eggs, at room temerature
- Mint sprigs, for garnish (optional)
- 3 tablespoons lightly toasted and coarsely chopped pecans, for garnish (optional)
Directions
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Heat oven at 325 degrees F
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Spray an 8"x 3" – deep cake pan with vegetable cooking spray
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Line bottom with a round of parchment or wax paper
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Spray paper
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set aside
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In a large bowl, with an electric mixer on medium, beat cream cheese until smooth
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Add pumpkin puree, sugar substitute, vanilla, cinnamon, and ginger; beat until smooth
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Beat in eggs one at a time; just until combined
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Pour batter into prepared pan
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Place cake pan in a deep roasting pan and carefully pour in enough boiling water in roasting pan to reach halfway up sides of cake pan
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Bake 42 to 45 minutes, until cake is just set in center
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Turn off oven, open door and let stand in oven 15 minutes
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Remove cake pan from water bath and transfer to a wire rack; cool completelly
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Run a knife around edge of cake, cover and refrigerate until chilled (4hours or overnight)
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To remove cake from pan, dip bottom of pan into hot water for just a few seconds to loosen
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Place serving platter over top and invert
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Remove pan and peel off paper
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Garnish with mint and pecans, if desired
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Note: Use pure pumpkin puree, not pumpkin pie mix, which is sweetened with sugar