Pumpkin Cheesecake
Time needed
10 min
preparation
+
45 min
cooking
Serving Size / Yield
10 servings
Ingredients
- Filling:
- 8 oz. Neufchatel cream cheese
- 1/3 C. Splenda
- 1 egg
- Pumpkin Cheesecake:
- 2 eggs
- 8 oz. light cream cheese
- 1/2 C. evaporated, non-fat milk
- 1 C. Splenda
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1 tsp. table salt
- 1 tsp. vanilla extract
- 10 oz. canned pumpkin
Directions
Combine the first light cream cheese, Splenda and egg in a bowl. In a separate bowl, whip the cream cheese, eggs and Splenda. Add the milk, spices and pumpkin and beat until combined. Pour into a small 8" spring form pan. Pour the pumpkin mixture first. Drop the plain cream cheese by spoonfuls and swirl with a knife.
Bake in a preheated 400 degree oven for 15 minutes. After 15 minutes, reduce oven temperature to 325 and bake for another 30 minutes. Remove and cool before serving.
