Pumpkin Cheesecake I

==Description==
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:Cheesecake Recipes
Category:Thanksgiving