Pumpkin Cheesecake - Sugar Free

1. 1

   Preheat oven to 350.

2. 2

   Butter a 9 spring form pan and set aside.

3. 3

   Using electric mixer, beat cream cheese well until smooth.

4. 4

   Slowly beat in the sweetner.

5. 5

   Add eggs, one at a time and beat well after each egg.

6. 6

   Add remaining ingredients, scrape down the bowl and stir to combine.

7. 7

   Pour cheesecake into prepared pan and smooth the top.

8. 8

   Bake for 10 minutes.

9. 9

   Turn heat down to 275 and bake for 1 hour, or until edges are lightly brown.

10. 10

    Turn off the oven.

11. 11

    Run a knife around the edge of the pan and return the pan to the oven to cool slowly.

12. 12

    Dont worry if the cake is a little wiggly, it will firm up.

13. 13

    Cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.