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1
Preheat oven to 350-degrees.
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2
Mix 1/4c Splenda, ground nuts and butter.
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3
Press into springform pan.
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4
Bake for 20 minutes.
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5
Turn oven down to 300-degrees.
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6
Bring all cold ingredients to room temperature.
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7
With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
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8
Add all other ingredients except eggs and pumpkin.
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9
When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
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10
Fold pumpkin into the batter.
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11
When pumpkin is blended, do not mix any more.
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12
Always treat the batter gently.
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13
Add the pumpkin batter to a well greased springform pan.
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14
Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
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15
Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
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16
This is called a water bath.
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17
It is a gentler way to cook the cheesecake.
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18
Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
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19
Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
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20
Turn oven off and leave cheesecake in until the oven is completely cool.
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21
The cheesecake can even be left overnight at this point.
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22
Cracks can also occur when a cheesecake cools too quickly, so don't rush this process.
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23
Let it set up for several hours in the fridge, preferably overnight.
