A smooth and delicious cheesecake for those special occasions.
||Let cream cheese and eggs come to room temperature.
||Heat oven to 350 °F (175 °C). Lightly coat a 9-inch spring form pan with cooking spray.
||Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth.
||Add canned pumpkin, sweetener, cinnamon, ginger, vanilla extract and salt and beat until well blended. Add eggs one at a time, beating on a low speed just until each egg is incorporated.
||Pour batter into prepared pan. Bake until center of cheesecake barely moves when pan is touched, about 45 minutes.
||Turn off oven, open oven door, and cool cheesecake in open oven for 30 minutes.
||Remove cheesecake from oven. Run a knife around outside edge. Cool at room temperature. Cover and chill at least 8 hours.
||Note: serve with whipped topping if desired.
There are 277 calories in 1 serving of Pumpkin Cheesecake.
Calorie split: 81% fat, 8% carbs, 11% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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