Pumpkin Cheesecake I

This seasonal version is all cheesecake without a crust, highlighting its pure, creamy pumpkin flavor. Like most cheesecakes, this one is placed in a water bath to ensure even baking.

Ingredients

 * 3 packages (8 ounces each) cream cheese
 * 1 can (15 ounces) pumpkin puree (see note)
 * 2/3 cup granular sugar substitute
 * 1/2 teaspoon vanilla extract
 * 1/2 teaspoon cinnamon
 * 1/4 teaspoon ground ginger
 * 3 eggs, at room temperature
 * mint sprigs, for garnish (optional)
 * 3 tablespoons lightly toasted and coarsely chopped pecans, for garnish (optional)

Directions

 * 1) Heat oven to 325 °F. Spray an 8”x 3”-deep cake pan with vegetable cooking spray.
 * 2) Line bottom with a round of parchment or wax paper; spray paper; set aside.
 * 3) In a large bowl, with an electric mixer on medium, beat cream cheese until smooth.
 * 4) Add pumpkin purée, sugar substitute, vanilla, cinnamon and ginger; beat until smooth.
 * 5) Beat in eggs one at a time, just until combined.
 * 6) Pour batter into prepared pan. Place cake pan in a deep roasting pan and carefully pour in enough boiling water in roasting pan to reach halfway up sides of cake pan.
 * 7) Bake 42 to 45 minutes, until cake is just set in center.
 * 8) Turn off oven, open door and let stand in oven 15 minutes.
 * 9) Remove cake pan from water bath and transfer to a wire rack; cool completely.
 * 10) Run a knife around edge of cake, cover and refrigerate until chilled (4 hours or overnight).
 * 11) To remove cake from pan, dip bottom of pan into hot water for just a few seconds to loosen.
 * 12) Place serving platter over top and invert. Remove pan and peel off paper.
 * 13) Garnish with mint and pecans, if desired.
 * 14) Note: Use pure pumpkin purée, not pumpkin pie mix, which is sweetened with Sugar.