Pumpkin Cheesecake

Ingredients

• 0.12 tsp saltNutrition
• 1/3 cup sweetenerNutrition
• 1 3/4 cups canned pumpkinNutrition
• 3 large eggsNutrition
• 2 tsps cinnamonNutrition
• 1 1/2 lbs cream cheeseNutrition
• 1 tsp ginger, groundNutrition
• 1 tsp vanilla extractNutrition

Directions

1. 1Let cream cheese and eggs come to room temperature.
2. 2Heat oven to 350 °F (175 °C). Lightly coat a 9-inch spring form pan with cooking spray.
3. 3Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth.
4. 4Add canned pumpkin, sweetener, cinnamon, ginger, vanilla extract and salt and beat until well blended. Add eggs one at a time, beating on a low speed just until each egg is incorporated.
5. 5Pour batter into prepared pan. Bake until center of cheesecake barely moves when pan is touched, about 45 minutes.
6. 6Turn off oven, open oven door, and cool cheesecake in open oven for 30 minutes.
7. 7Remove cheesecake from oven. Run a knife around outside edge. Cool at room temperature. Cover and chill at least 8 hours.
8. 8Note: serve with whipped topping if desired.

Nutrition per serving

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