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Pumpkin Swirl Cheesecake
Recipe By :Manxygal
1 pound cream cheese -- softened
*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
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
aside.
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 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 artificial
sweetener, spices and Pecan Cheesecake Crust not included in
above
total - adjust accordingly
1877 Calories (kcal);
172g Total Fat; (81% calories from fat); 53g Protein; 35g Carbohydrate;
1059mg Cholesterol; 1520mg Sodium |
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