Ingredients:
3 (8 ounce) packages cream cheese
1 (15 ounce) cans pumpkin puree
2/3 cup Splenda sugar substitute
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
3 eggs, at room temperature
mint sprigs (optional)
chopped pecans (optional)
Directions:
Heat oven to 325 F.
Spray 8″ X 3″ deep cake pan with non-stick cooking spray.
Line with parchment or wax paper, spray paper.
Beat cream cheese with an electric mixer until smooth.
Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
Beat in one egg at a time until combined.
Pour batter into pan.
Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
Bake 42-45 minutes or until cake is set in the center.
Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
Remove pan from water bath and transfer to cooling rack; cool completely.
Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
Place serving platter over top and invert.
Remove paper, garnish, and enjoy!
Servings: 10
Time preparation: 20 min.
Time total: 65 min.