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[Obesity Discussion]

PUMPKIN CHEESECAKE

Servings: 10
Prep time: 0:20:00
Bake/Cook time: 0:45:00

Calories: 298
Fat: 27 grams
Protein: 8 grams
Carbohydrates: 7 grams
Fiber: 1 grams
Net Carbs: 6 grams
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)
1. Heat oven to 325°F. Spray an 8x 3-deep cake pan with
vegetable cooking spray. Line bottom with a round of
parchment or wax paper; spray paper; set aside.
2. In a large bowl, with an electric mixer on medium, beat
cream cheese until smooth. Add pumpkin pure, sugar
substitute, vanilla, cinnamon and ginger; beat until
smooth. Beat in eggs one at a time, just until combined.
3. 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).
4. 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.
5. Note: Use pure pumpkin pure, not pumpkin pie mix,
which is sweetened with sugar.
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.

Atkins - Pumpkin Cheesecake

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