Pumpkin Cheesecake

Desserts & Sweets

Ingredients

2 packages (8 oz. each) of Neufchatel Cream Cheese (or reduced fat cream cheese)
½ cup Splenda or Sugar
1 cup Libby’s 100% Pure Pumpkin (NOT pumpkin pie mix)
2 Eggs
½ tsp. Vanilla Extract
1 tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Cloves
¼ tsp. Ginger
¼ tsp. All Spice

Directions

Preheat Oven to 350F.

Blend or mix cream cheese, Sugar/Splenda, Vanilla, Eggs, pumpkin and spices in a large bowl until smooth.

Place mixture in 12-14 cupcake paper (medium size) or pour into a pre-made pie crust. Sprinkle a mixture of Splenda/Sugar and cinnamon on top.

Bake for 25 minutes or until center comes clean with a knife. Cool completely. Refrigerate for at least 2 hours before serving.