Pumpkin Cheesecake III

Ingredients

• 1/3 cup sweetener
• 1 3/4 cups canned pumpkin
• 1/8 tsp salt
• 3 large eggs
• 1 1/2 lbs cream cheese
• 2 tsps cinnamon
• 1 tsp ginger, ground
• 1 tsp vanilla extract

Directions

1. Let cream cheese and eggs come to room temperature.
2. Heat oven to 350 °F (175 °C). Lightly coat a 9-inch spring form pan with cooking spray.
3. Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth.
4. Add canned pumpkin, sweetener, cinnamon, ginger, vanilla extract and salt and beat until well blended. Add eggs one at a time, beating on a low speed just until each egg is incorporated.
5. Pour batter into prepared pan. Bake until center of cheesecake barely moves when pan is touched, about 45 minutes.
6. Turn off oven, open oven door, and cool cheesecake in open oven for 30 minutes.
7. Remove cheesecake from oven. Run a knife around outside edge. Cool at room temperature. Cover and chill at least 8 hours.
8. Note: serve with whipped topping if desired.