Dessert: Pumpkin Cheesecake

A fabulous low-carb cheesecake that will be just perfect for Thanksgiving.

Prep Time: 15 mins

Cook Time: 75 mins

Total Time: 90 mins

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Cheesecake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

15 oz pumpkin
5 large eggs
2 tsps cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp cloves
25 servings 1 packet splenda
24 oz cream cheese
1/2 cup fluid heavy whipping cream

Instructions

1. Bring cream cheese, eggs, and heavy whipping cream to room temperature. Heat stove to 375 °F (190 °C). Line bottom of a 9" spring foam pan with parchment paper and grease the sides and bottom liberally.

2. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the spring foam pan set in a baking pan half-full of boiling water, so you want to protect from leaks.

3. Place cream cheese in a bowl and beat on medium speed until well blended. Be sure to scrape your beaters and the sides of the bowl a few times to make sure that the cream cheese is smooth throughout. The cream cheese should be nice and fluffy when it's well beaten.

4. Add pumpkin and mix well. Scrape sides of bowl and beaters.

5. Add spices and sweetener and mix well. Scrape sides of bowl and beaters.

6. Add eggs one at a time beating thoroughly after each addition. Make sure you continue scrapping the sides of the bowl and the beaters after each addition to ensure proper mixing.

7. Beat in heavy whipping cream. Pour into spring foam pan.

8. Place spring foam pan into a larger pan, and pour boiling water into the larger pan so that it comes up the sides of the pan 1 to 2". Lower the oven temperature to 325 °F (160 °C). Bake for 75 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, remove from oven. Let set fifteen minuets them remove side from spring foam. Let cool to room temperature, then place in fridge and let cool another 2-3 hours or even overnight.

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