Pumpkin Cheesecake

Ingredients

• 24 oz cream cheeseNutrition
• 1/2 cup fluid heavy whipping creamNutrition
• 5 large eggsNutrition
• 1/2 tsp allspiceNutrition
• 2 tsps cinnamonNutrition
• 1/2 tsp clovesNutrition
• 1/2 tsp gingerNutrition
• 1 tsp nutmegNutrition
• 25 servings 1 packet splendaNutrition
• 15 oz pumpkinNutrition

Directions

1. 1Bring cream cheese, eggs, and heavy whipping cream to room temperature. Heat stove to 375 °F (190 °C). Line bottom of a 9" spring foam pan with parchment paper and grease the sides and bottom liberally.
2. 2Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the spring foam pan set in a baking pan half-full of boiling water, so you want to protect from leaks.
3. 3Place cream cheese in a bowl and beat on medium speed until well blended. Be sure to scrape your beaters and the sides of the bowl a few times to make sure that the cream cheese is smooth throughout. The cream cheese should be nice and fluffy when it's well beaten.
4. 4Add pumpkin and mix well. Scrape sides of bowl and beaters.
5. 5Add spices and sweetener and mix well. Scrape sides of bowl and beaters.
6. 6Add eggs one at a time beating thoroughly after each addition. Make sure you continue scrapping the sides of the bowl and the beaters after each addition to ensure proper mixing.
7. 7Beat in heavy whipping cream. Pour into spring foam pan.
8. 8Place spring foam pan into a larger pan, and pour boiling water into the larger pan so that it comes up the sides of the pan 1 to 2". Lower the oven temperature to 325 °F (160 °C). Bake for 75 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, remove from oven. Let set fifteen minuets them remove side from spring foam. Let cool to room temperature, then place in fridge and let cool another 2-3 hours or even overnight.

Nutrition per serving

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