1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 tsp. ground cinnamon
pinch each of nutmeg and cloves
non-stick spray for baking dish
Instructions
Preheat oven to 325 F. In large bowl combine softened cream cheese, Splenda, and vanilla.
Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of
batter and spread into bottom of glass or crockery baking dish which has been sprayed
very lightly with non-stick spray. (I sprayed my dish too much and had a hard time getting
the first layer spread evenly. Next time I would put a very thin layer of chopped pecans
over the nonstick spray.)
Add pumpkin and spices to remaining batter and stir until blended. Carefully spread
pumpkin layer over first layer. Bake in preheated oven 35-45 minutes, or until center is
almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if
desired and wait for compliments.
Originally Submitted
7/14/2009
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You can add this No-Sugar Layered Pumpkin Cheesecake, SB diet recipe to your own private DesktopCookbook.
