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Reviews Date of last review
Mon December 6, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: 1 pound cream cheese --
softened
3/4 cup artificial sweetener
-- divided
3 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup pumpkin puree -- I
use Libby's canned
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
How To Prepare: Preheat oven to 350 F.
Prepare Pecan
Cheesecake Crust.


In large bowl, beat cream
cheese with 1/2 cup
Splenda until fluffy.
Beat in eggs (one at a
time). Beat in sour cream
and vanilla. Remove 11/2
cup of mixture and set
aside.


To remaining batter, blend
pumpkin, 1/4 cup Splenda,
cinnamon, ginger and
nutmeg. Pour into
springform pan.
Using large spoon add
reserved 'vanilla' batter.
Swirl batters together with
knife.


Place large pan with 1" of
boiling water on lower rack
of oven.
Place cheesecake on rack
in middle of oven (above
pan of water) and bake for
approximately 50 minutes,
or until puffed and no longer
shiny in center.
Turn oven off. Quickly run a
knife around edge of
cheesecake (This was not
necessary for mine; I have a
no-stick springform pan.).
Let cool in oven 1 hour.
Remove from oven and let
cool completely on rack.
Refrigerate for at least 8
hours before removing from
pan.
NOTES : Carbs for Pecan
Cheesecake Crust not
included in above total -
adjust accordingly
Carbs per serving - include all nutritional information if known: 60g carbs total
Effort (Easy, Average, Difficult): Easy
 


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