PUMPKIN CHEESECAKE

Pumpkin Cheesecake

Serving Size : 12 

Preparation Time :0:00

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6 ounces cream cheese -- softened
1 cup splenda granular
15 ounces pumpkin
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

Blend cream cheese with the Splenda until creamy... add the rest of the ingredients except the eggs, blend together well... Add eggs, one at a time until just blended. Pour over crust, if desired.

Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. Refridgerate over night.

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Per Serving (excluding unknown items): 

125 Calories; 

10g Fat (69.0% calories from fat); 

4g Protein; 

6g Carbohydrate; 

trace Dietary Fiber; 

93mg Cholesterol; 

118mg Sodium.

Exchanges: 0 Grain(Starch); 

1/2 Lean Meat; 

0 Non-Fat Milk; 

1 1/2 Fat.