Pumpkin Cheesecake

==Description==
This seasonal dessert has no crust, and features pure, creamy pumpkin flavor. 
==Ingredients==
===Cheesecake===
* 3 packages (8 ounces each) cream cheese
* 1 can (15 ounces) pumpkin puree (see note)
* ⅔ cup sugar 
* ½ teaspoon vanilla extract
* ½ teaspoon cinnamon
* ¼ teaspoon ground ginger
* 3 eggs, at room temperature
===Garnish===
* mint sprigs
* 3 tablespoons lightly toasted and coarsely chopped pecans
== Directions ==
# Heat an oven to 325° F. Spray an 8”x 3”-deep cake pan with vegetable cooking spray.
# Line bottom with a round of parchment, wax paper, or spray paper; set aside.
# In a large bowl, with an electric mixer on medium speed, beat cream cheese until smooth.
# Add pumpkin purée, sugar substitute, vanilla, cinnamon, and ginger; beat until smooth.
# Mix with eggs one at a time, just until combined. Pour batter into prepared pan. Place a cake pan in a deep roasting pan and carefully pour in enough boiling water in roasting pan to reach halfway up sides of cake pan.
# Bake 42 to 45 minutes, until cake is just set in the center. Turn off the oven, open the door, and let stand in oven 15 minutes.
# Remove the cake pan from the water bath and transfer to a wire rack; cool completely.
# Run a knife around an edge of cake, cover and refrigerate until chilled (4 hours or overnight).
# To remove cake from the pan, dip the bottom of pan into hot water for just a few seconds to loosen. Place a serving platter over top and invert.
# Remove the pan and peel off paper. Garnish with mint and pecans.
== Tips ==
Use pure pumpkin purée, not pumpkin pie mix, which is sweetened with sugar.
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Category:Thanksgiving Pies and Desserts
Category:Cheesecake Recipes
Category:Dessert Recipes
Category:Pumpkin Recipes
Category:Cream cheese Recipes
Category:Ginger Recipes
Category:Cinnamon Recipes