Low Carb/Sugar Free Pumpkin Cheesecake

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   ["Preheat oven to 325F.", "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.", "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.", "I used a 10"" by 8"" glass baking dish to cook this.", "Next time I think I would double the recipe and only increase to a 9"" by 13"" baking dish to make a thicker cheese cake.", "This would show of the layers better.", "Some cinnamon dusted on the top would have been a nice touch."]

* Per serving · 4 servings · Values may vary.