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Low Carb Pumpkin Cheese Cake




Source of Recipe


my own


Recipe Introduction


Who doesn't love cheesecake....?? Now you can have this lucious dessert topped generously with whipped cream that you've made using heavy whipping cream, vanilla and Splenda. YUM!!!


List of Ingredients




3 8-ounce packages cream cheese, softened
1 cup Splenda®
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream (made with vanilla and Splenda)

Recipe



-In a large mixing bowl thoroughly mix the cream cheese, Splenda, and vanilla. Mix with electric mixer until smooth.
-Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
-Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point.
-After removing from the oven, allow the cheesecake to cool to room temperature, then place in the refrigerator.
-After chilling the cheesecake, cut into 8 equal pieces. -May be served with a generous portion of whipped cream on top.
Serves 8.
Note: it is NECESSARY to keep this refrigerated. Sugar acts as a preservative and I'm not sure if you get that same result with Splenda