Pumpkin Cheesecake

Pumpkin Cheesecake

Serves 8

2 brown cage free eggs
½ teaspoon vanilla extract
2 packages( 8 oz. each) softened cream cheese (“Whipped” preferred)
½ cup “white” sugar or ½ teaspoon liquid Stevia
½ cup pumpkin puree
1 graham cracker “9-inch” crust
1 dash of ground nutmeg
1 dash ground cloves
1 dash ground cinnamon
Whipped Cream topping of your choice

Preheat oven to 350°F

In a large bowl combine vanilla, cream cheese, and sugar blend until smooth and evenly incorporated. Now, add the eggs one at a time and blend as you go. Remove 1 cup of batter and spread it evenly on the bottom of the pie crust. Next, keep blending while adding cinnamon, cloves, nutmeg, and the pumpkin puree. Spread the remaining mixture into the pie crust; smoothing out the top with a rubber spatula.

Bake for 35 to 40 minutes (center rack) until the cake is almost set. Let cool and refrigerate for 4 hours or even overnight prior to serving. Slice to serving plates with a gorgeous dollop of whipped topping on each slice.


Diva Tips:

• If you wish to use a sugar substitute, liquid Stevia works nicely. For every cup of sugar, use 1 teaspoon of Stevia (for this recipe, use ½ teaspoon).
• Home-made whipped cream makes this cheesecake even better.


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