Sunday, October 16, 2011

No Crust Pumpkin Cheesecake

2 Lb's of Cream Cheese (4 8oz packages) at room temp.
2 large eggs beaten
1 cup Sour cream
1 t vanilla
1 cup Splenda
2 t pumpkin pie spice
1 t cinnamon
1/4 t ground cloves
1/4 t nutmeg
1 1/4 cup canned pumpkin (organic)

This is so simple. And with out the crust, it takes only minutes to prepare.
 Pre-heat oven to 450

In a large mixing bowl place beaten eggs, then add all of the remaining ingredients. With electric mixer on high, beat until smooth.

In an oil sprayed spring-form pan, put the mixture, smooth it out evenly.
Bake for 10 minutes at the 450 temp, then reduce the temp to 200 degrees and bake for 50 minutes.
Once the timer goes off turn the oven off, and prop open a little and leave it alone for 3 hours.
Then carefully remove from the oven and chill before serving. Top with whipped cream (no carb)

This is a rich treat with the taste of the season.
***YOU CAN ALWAYS USE SUGAR!

* NOTE, if you divide into 12 servings, it will be approximately  8 carbs a serving.

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