Low-Carb Pumpkin Cheese Cake - cooking recipe

Ingredients

3 pkg. (8 oz.) cream cheese
3 Tbsp. Equal for Recipes or 30 packets Equal
4 eggs
3/4 c. canned pumpkin
1 tsp. ginger
1/4 tsp. ground cloves
1 tsp. vanilla
2 Tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. sour cream

Preparation

In electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, pumpkin, cornstarch and mix in sour cream, spices and vanilla until well blended (beat 5 minutes). Pour into 9-inch spring-form or flat glass pan. Place cheesecake in a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center (about 60 minutes). Turn off oven and let cheesecake cool 3 hours in oven with door slightly ajar.
Refrigerate 8 hours.