Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters pure canned pumpkin (npt pumpkin pie filling); 2 teaspoons cinnamon; 454 grams cream cheese, softened; 4 eggs; 1 teaspoons ground cloves; 1 teaspoon ground ginger; 118 milliliters pecans, coarsely chopped; 0 teaspoons salt; 118 milliliters sour cream; 118 milliliters Splenda granular, sugar substitute (I used 3/4c and it was a little sweet for my taste); 2 teaspoons vanilla extract

Watching your figure? This gluten free and vegetarian recipe has 239 calories, 5g of protein, and 19g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have pecans, cinnamon, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.