pumpkin cheesecake

[redfoxglove]

Anybody have a recipe for pumpkin cheesecake? I've purchased one from the store in the past.

I thought I could modify the Low Carb Cheesecake found on the Desserts forum. It calls for 4 packs of cream cheese. What if I substituted 8oz of pumpkin for one of the packs? But the pumpkin has a higher water content. And would just 8 oz of pumpkin give it a real pumpkin taste?

Also, could the vanilla extract be substituted by almond extract?

Any ideas or recipes?

[charene]

I'm dying to try this but I don't know who will help me eat it all!

Sheila's Kick-Bottom Induction Pumpkin Mini Cheesecakes
Makes 6 mini cheesecakes
9 total (or 4.9 net) carbs per mini-cheesecake

2 (8-oz.) packages cream cheese
1 (15-oz.) can 100% pure pumpkin
1 cup heavy cream
2 beaten eggs
1 tsp. vanilla extract
1 teaspoon ground cinnamon
¼ tsp. ground nutmeg (optional)
½ tsp. salt
6 packets Splenda
6 mini pie tins (supermarkets, dollar stores)

Smooth ingredients together in mixing bowl, incorporating eggs last. Transfer to 6
Pam-sprayed mini pie shells. 400° for 15 minutes; then 350° for approximately 35 additional
minutes, or until done.

[redfoxglove]

Whoa, wow, wait, no, go ahead, that looks fab-u-loso!

Question, I've never seen mini pie pans. Do you think a muffin tin would work? I have a large-muffin muffin tin, it only has 6 muffin compartments on a regular sized sheet... but they may be deeper than a mini pie pan...

Baking has never been my thing, so I'm not up on all the particulars. But I know for sure I gotta get some snacky wackys going to substitute for cookies that I used to treat me with.

Plus I'm going to another pot luck in about 2 weeks. Wouldn't these individual cheesecakes be a hit?

Oh yeah and another question, I assume I would the refrigerate after they cooled off?

[D3anna]

OMG this looks good!!! I think I'll be making these this weekend!