GUILT-FREE PUMPKIN CHEESECAKE

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Guilt-Free Pumpkin Cheesecake image

I made this last year for Thanksgiving and everyone has requested it again for this year...even the "non-lo-carbers". I found it on the Atkins Website. Only 6 net carbs per serving.

Provided by princesslisa of a g

Categories     Cheesecake

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

3 (8 ounce) packages cream cheese
1 (15 ounce) can pumpkin puree
2/3 cup Splenda sugar substitute
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
3 eggs, at room temperature
mint sprig (optional)
chopped pecans (optional)

Steps:

  • Heat oven to 325°F.
  • Spray 8" X 3" deep cake pan with non-stick cooking spray.
  • Line with parchment or wax paper, spray paper.
  • Beat cream cheese with an electric mixer until smooth.
  • Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
  • Beat in one egg at a time until combined.
  • Pour batter into pan.
  • Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
  • Bake 42-45 minutes or until cake is set in the center.
  • Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
  • Remove pan from water bath and transfer to cooling rack; cool completely.
  • Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
  • To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
  • Place serving platter over top and invert.
  • Remove paper, garnish, and enjoy!

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