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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 pound cream cheese --
*cup artificial sweetener
3 eggs
*cup sour cream
1 teaspoon vanilla
1 cup pumpkin puree -- I
use Libby's canned
* tsp. cinnamon
* tsp. ginger
* tsp. nutmeg
How To Prepare: Preheat oven to 350 F.
Prepare Pecan
Cheesecake Crust.

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

To remaining batter, blend
pumpkin, * c. 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
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 artificial
sweetener, spices and
Pecan Cheesecake Crust
not included in above
total - adjust accordingly
Carbs per serving - include all nutritional information if known: 35g carbs total
Effort (Easy, Average, Difficult): Easy

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