Pumpkin Cheesecake I

This seasonal version is all cheesecake without a crust, highlighting its pure, creamy pumpkin flavor. Like most cheesecakes, this one is placed in a water bath to ensure even baking.
 
== Ingredients ==
* 3 packages (8 ounces each) cream cheese
* 1 can (15 ounces) pumpkin puree (see note)
* 2/3 cup granular sugar substitute
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ground ginger
* 3 eggs, at room temperature
* mint sprigs, for garnish (optional)
* 3 tablespoons lightly toasted and coarsely chopped pecans, for garnish (optional)
== Directions ==
# Heat oven to 325 °F. Spray an 8”x 3”-deep cake pan with vegetable cooking spray.
# Line bottom with a round of parchment or wax paper; spray paper; set aside.
# In a large bowl, with an electric mixer on medium, beat cream cheese until smooth.
# Add pumpkin purée, sugar substitute, vanilla, cinnamon and ginger; beat until smooth.
# Beat in eggs one at a time, just until combined.
# Pour batter into prepared pan. Place 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 center.
# Turn off oven, open door and let stand in oven 15 minutes.
# Remove cake pan from water bath and transfer to a wire rack; cool completely.
# Run a knife around edge of cake, cover and refrigerate until chilled (4 hours or overnight).
# To remove cake from pan, dip bottom of pan into hot water for just a few seconds to loosen.
# Place serving platter over top and invert. Remove pan and peel off paper.
# Garnish with mint and pecans, if desired.
# Note: Use pure pumpkin purée, not pumpkin pie mix, which is sweetened with Sugar.
== Pumpkin Cheesecake Videos ==
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Category:Recipes with video instruction
Category:Atkins Desserts
Category:Cream cheese Recipes
Category:Pumpkin Recipes
Category:Pecan Recipes
Category:Cheesecake Recipes
Category:Thanksgiving Pies and Desserts