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Sugar Free Pumpkin Cheesecake Recipe


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     Sugar Free Pumpkin Cheesecake

Category   Desserts - Breads
Sub Category   Low-carb
Servings   12
Preptime   80 minutes

3 8 ounce packages fat free cream cheese, softened
1 cup canned pumpkin (NOT pumpkin pie mixture)
1 large egg
2 egg whites
1 cup of Spenda
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon vanilla extract
1 cup almond flour/meal
4 tablespoons I Cant Believe Its Not Butter Light
1 tablespoon Splenda

Preheat oven to 350 degrees. Spray an 8 inch spring form pan with nonstick cooking spray. Combine ingredients for crust and press into the bottom of the spring form pan, and bake for 5 minutes at 350. Set aside.
In a large mixing bowl, blend the cream cheese, splenda, and vanilla until creamy. Add pumpkin, eggs, and spices, then blend until just combined. Pour on top of crust in springform pan, and bake at 350 for 60-70 minutes, just until set. Let cool before refrigerating 6-8 hours before serving.

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