pumpkin cheese cake can anyone help?

[blakeich]

First layer:
1 8 ounce cream cheese, room temp
1 egg
1/4 cup splenda
1 teaspoon vanilla

Preheat oven to 350 degrees.
Butter a springform pan, dust with ground pecans if desired
Beat cream cheese, add egg, splenda and vanilla.
Spread cream cheese mixture in evenly in pan

Second layer:
1 8 ounce cream cheese, room temp
1 egg
1/4 cup splenda
1 can pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves

Beat cream cheese, add remaining ingredients, mix well.
Carefully spread over first layer.

Bake in preheated oven for 45 - 50 minutes check center with toothpick, if set, turn oven off open door slightly and let cool in oven for one hour.

Let cool completely on cooling rack then refridgerate.

Remove springform ring and serve with real whipped cream.

I figure about 16 carbs for the entire cake, 1 carb per serving if you cut into 16 peices.

You might like to add a little more splenda if you like really sweet desserts.

I like creating new recipes and I wanted one that I could have at Thankgiving and enjoy every bite with out the guilt of sugary desserts and not feel deprived. This is a recipe that I have made for years, only made with sugar and a graham crust.

Hi i found this cheese cake on a different site. But i have a couple of questions i have to ask. i tried asking on that site but nobody ever replied.

Do i have to bake the first and second layer at seperate times or do i just put one on top of the other and bake all together. its just i thought it would sink. and second is how do i prepare a fresh pumpkin to get like to the same texture as a canned pumpkin?

can anybody help cause i'm thinking about cooking this tonight

[theredhead]

I made something similar to this one time and it turned out very well. I just put the batters on top of each other and baked it all at once. They stayed in layers just fine. Now, as for using a fresh pumpkin, I'll defer to someone who knows what they're talking about.

[Momma2threegirls]

Same time! I LOVE pumpkin cheesecake - I use a different recipe - but it's similar. I also freeze small slices for when i have a craving...but it doesn't tend to stall me for the week. It's the nut crust. i love nuts..but they don't love me

Enjoy!

[shaunawa]

I just cooked fresh pumpkin the other night. Take a pumpkin and cut it in half..scoop out the insides (saving the seeds of course to cook up later) Take a dutch oven pot and put in about three inches of water. Slice up your pumpkin into chunks leaving the skin on. Put chunks into water and bring to a boil. Once you are at a rolling boil turn down and simmer for twenty minutes. It is done when you can pierce skin with a fork and it goes in easily. Dump out water and scoop off pumpkin from the skin. I just mashed mine up and ate it with butter and salt and pepper. But if you are going to use it this way you may need a food processor or blender to make it softer.

Shauna

[chauber]

I cook my pumpkin in the microwave. I buy the baking size ones, piece the skin an put it in whole for 10 minutes. I then turn it over and cook it for 5 more minutes. I leave it in the microwave for about 10 minutes to continue steaming. Then I cut it in half, scrap out the seeds and stringy pumpkin, and peel the rind off the good meat. I beat mine like mashed potatoes with butter...but you could probably skip the butter and beat it with an electric mixer, blender, or food processor.

BTW...the recipe sounds yummy.