Categories: cheesecake, dessert, low carb

Ingredients

• Cheesecake Crust
• 3 packages cream cheese, 8 oz each, at room temperature
• 1 can pumpkin puree, 15 oz
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1-1/2 cups Splenda, liquid equivalent
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp flour
• 1 tsp vanilla

Directions

1. Prepare Cheesecake Crust and set aside; preheat over to 350 F

2. Beat cream cheese until smooth; add in pumpkin, eggs, egg yolk, sour cream, Splenda, and spices

3. Add flour and vanilla; beat together until well combined

4. Pour over crust and spread evenly; bake at 350 F for 1 hour

5. Remove from oven and allow to set for 15 minutes; cover and refrigerate for at least 4 hours to set

Email to a friend | Print this recipe | Back