“This is a spinoff of #104544, but adding a crust.”
READY IN:
1hr 35mins
SERVES:
12
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325°F.
  2. Line a 9" round cake pan with wax paper or parchment.
  3. Mix ingredients for crust and pat down into bottom of pan.
  4. Bake for 10 minutes.
  5. Beat cream cheese, corn starch and spenda until light and fluffy.
  6. Add pumpkin, vanilla, cinnamon, ginger and nutmeg.
  7. Add heavy cream and scrape down mixer.
  8. Add eggs, one at a time.
  9. Only mix until incorporated.
  10. Pour over cooled crust.
  11. Put pan in water bath and bake for 65 minutes.
  12. Turn oven off and allow cheesecake to cool slowly for an additional 30 minutes.
  13. Keep refrigerated for 24 hours before serving.

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