Pumpkin Cheesecake Recipe
Ingredients
1 lb. nonfat cream cheese
12 tsp fructose
1/4 cup egg substitute
1(16 oz.) pumpkin
1 1/2 tsp cinnamon
1 tsp allspice
1/4 tsp ginger
1/4 tsp mace
1 unbaked crust, preferably graham (optional)
Directions
Spray an 8 in. (20 cm) springform pan with non-stick vegetable cooking spray.
Line the bottom of the sprayed pan with crust, if desired.
Beat the cream cheese, fructose, and egg substitute until smooth.
Beat the pumpkin and spices into the cheese mixture.
Spoon the filling into the crust, if used.
Bake in a preheated 350°F (180°C) oven for 45 minutes or until set.
Cool the cake completely before removing it from the pan.
Line the bottom of the sprayed pan with crust, if desired.
Beat the cream cheese, fructose, and egg substitute until smooth.
Beat the pumpkin and spices into the cheese mixture.
Spoon the filling into the crust, if used.
Bake in a preheated 350°F (180°C) oven for 45 minutes or until set.
Cool the cake completely before removing it from the pan.
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