Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. gently stir in whipped topping. spoon into crust. refrigerate three hours or until set. garnish as desired. store leftover cheesecake in refrigerator.

Target recipe: preheat oven to 350°f. mix with electric mixer until well blended-- cream cheese, 3/4 c sour cream, pumpkin, splenda blend, vanilla, cinnamon, nutmeg. add eggs and mix until blended. pour into graham cracker crust. bake for 40-50 minutes until center is nearly set. cool; and refrigerate 3 hr or overnight. topping-- mix 1/4 cup sour cream and brown sugar substitute. spread topping over cheesecake. before serving, spoon on cool whip and garnish with ground cloves, nutmeg, or cinnamon.