Angie's Smashing Pumpkin Cheesecake

This is a tasty cheesecake made without a base. If you are doing a low-carb diet you can substitute in sweet and low or whatever. I personally don't enjoy artificial sweeteners but I have to admit that using that instead of sugar isn't that bad.

This makes a large cheesecake enough to satisfy at least 10 people.

Ingredients

• 1 kg Cream cheese
• 6 Eggs
• 1 large tin ≅800g Pumpkin
• 1 1/2 cups Sugar (or equivalent amount of artificial sweetner)
• 1 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 2 tsp Vanilla

1. Preheat oven to 350°F or 180°C
2. In a large mixing bowl soften the cream cheese then add the sugar and blend on medium.
3. Slowly add eggs one at a time mixing each until totally incorporated then once all the eggs are added continue mixing until smooth.
4. optionalIf you wish to create a swirled decoration on the top for that professional touch remove some of the white mixture now.
5. Add the pumpkin and then the vanilla, nutmeg and cinnamon; blending all the while.
6. Pour mixture into a spring form pan. If you kept some of the white mixture pour this on top now and swirl it with a toothpick or fork.

 

Back to Desserts

Back to Food

Home