Pumpkin Cheesecake Lower Carb

• commercial reduced fat graham cracker crust
• 8 ounces reduced-fat cream cheese, softened
• 34 cup reduced-fat sour cream
• 12 cup canned pumpkin
• 13 cup Splenda granular (or- 1/4 c sugar plus 1/4 c Splenda bulk)
• 12 teaspoon vanilla extract
• 12 teaspoon ground cinnamon
• 18 teaspoon ground nutmeg
• 2 eggs
• 14 cup reduced-fat sour cream
• 1 tablespoon brown sugar substitute
• reduced-fat whipped topping (such as Cool Whip)
• 1 dash ground cloves or 1 dash ground nutmeg or 1 dash ground cinnamon

1. Preheat oven to 350F.
2. Mix with electric mixer until well blended-- cream cheese, 3/4 c sour cream, pumpkin, Splenda Blend, vanilla, cinnamon, nutmeg.
3. Add eggs and mix until blended.
4. Pour into graham cracker crust.
5. Bake for 40-50 minutes until center is nearly set.
6. Cool; and refrigerate 3 hr or overnight.
7. Topping-- Mix 1/4 cup sour cream and brown sugar substitute.
8. Spread topping over cheesecake.
9. Before serving, spoon on Cool Whip and garnish with ground cloves, nutmeg, or cinnamon.

graham cracker crust, cream cheese, sour cream, pumpkin, splenda, vanilla, ground cinnamon, ground nutmeg, eggs, sour cream, brown sugar substitute, topping, ground cloves

Taken from www.food.com/recipe/pumpkin-cheesecake-lower-carb-107718 (may not work)