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Pumpkin Cheesecake - Sugar Free

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“This recipe comes from The Low Carb Cookbook. I found this recipe on Obesity Help. This recipe was posted by jj_in_CA. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
1hr 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Butter a 9” spring form pan and set aside.
  2. Using electric mixer, beat cream cheese well until smooth. Slowly beat in the sweetner. Add eggs, one at a time and beat well after each egg.
  3. Add remaining ingredients, scrape down the bowl and stir to combine.
  4. Pour cheesecake into prepared pan and smooth the top. Bake for 10 minutes. Turn heat down to 275 and bake for 1 hour, or until edges are lightly brown. Turn off the oven.
  5. Run a knife around the edge of the pan and return the pan to the oven to cool slowly.
  6. Don’t worry if the cake is a little wiggly, it will firm up.
  7. Cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.

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