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Pumpkin Cheesecake

Course: Desserts
Cuisine: American
Servings: 8 slices

Ingredients

  • 24 oz full fat cream cheese
  • 15 oz Pumpkin puree (unsweetened, not pie mix)
  • 1/2 cup sugar alternative (such as Splenda, Truvia, etc.)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 3 large eggs

Instructions

  • Leave cream cheese and eggs on counter for 20-30 minutes to warm to room temperature
  • Preheat oven to 325°F.
  • Lightly coat a deep pie pan with vegetable oil using paper towel. If you want transfer the cake to a serving plate, line the bottom of the oiled pie pan with a round piece of parchment paper, then also lightly coat the top of the parchment paper with oil using the paper towel you used earlier.
  • In a large bowl, beat cream cheese at medium speed until smooth.
  • To the cream cheese, add all other ingredients except eggs and beat until smooth.
  • Add eggs to the bowl and beat on low just until combined.
  • Pour the cream cheese pumpkin mix into prepared pan.
  • Place the pie pan into a roasting pan and add water to the roasting pan until it's about halfway up the side of the pie pan.
  • Bake for 45 minutes or until cake is set in center.
  • Turn off oven and open the oven door slightly to let some heat escape, letting cake cook for an additional 15 minutes. Remove cake pan from water filled roasting pan and place on a wire rack until completely cooled.
  • Using a knife or rubber/silicone spatula, carefully separate the edge of the cake from the pan sightly.
  • If you didn't add parchment paper, skip to the next step. If you added parchment paper to the bottom of the pan, now is the time to transfer the cake to your serving plate. To do this, first set the pie pan it in a shallow bath of hot water for about a minute to loosen the bottom. Now place our serving plate, upside down, over the top of pie pan. Hold the plate tightly onto the pan and carefully flip both so the plate side is down and the pie pan side is up. Allow the cake to drop from the pan on to the plate. If it sticks a bit, firmly hold the pie pan in place while tapping the sides and top with a wooden spoon. This should make the cake pop out. Carefully remove the pie pan by lifting straight up. Then peel off parchment paper.
  • Cover the cheesecake with a loose piece of plastic wrap and refrigerate overnight or at least 4 hours. It must be very cold when cut and served.

Notes

If you cut the cheesecake into 8 pie slices, each slice will have approximately 5-6 carbs. This is based on unsweetened pumpkin puree having 7g carbs for every 100g of puree (15oz is about 425g) and 8oz of cream cheese adding another 9g of carbs.
I like this pie pan. Amazon has a two pack on the cheap!