Preheat oven to 400

29 oz pumpkin
16 oz cream cheese
1/2 cup heavy cream
3 large egg
2 tsp cinnamon
1 tsp all spice
1tsp nutmeg
1 cup splenda

Make sure cream cheese is room temperature. Then beat with heavy cream. Add in Pumpkin then spices and splenda leaving eggs for last.

Make sure you scrape down the bowl a couple of times. Make sure it is well blended.

This can be made as one large cheesecake in a springform pan or 2 crustless pies.

I also make it in the cupcake pans with papers and freeze the mini cheesecakes for later.

I bake the large cheesecakes for about 40 mins. They need to be firm in the middle when you take them out. The cupcakes about 25-30 mins. Again firm before removing.

Nutritional Information for entire recipe:

Fat  222.90

Carbs 125.70

Fiber 58

Net Carbs 67.70

Protein 65.91

Calories 2678