Monday, October 25, 2010

Pumpkin Caramel Cheesecake.... Yea I went there :)

This will impress your family and friends! Add in the fact it's sugar free/low fat - What could be better?

2 boxes 1/3 fat cream cheese - bring to room temperature
2 eggs
1/2 cup Splenda
1 tsp vanilla
1/2 cup pumpkin
1/2 - 1 tsp pumpkin pie spice
Sugar Free Caramel topping (Smuckers is one brand)

Graham cracker pie shell or pie shell of your choice

Beat the cream cheese until soft. Add eggs, vanilla and splenda individually until mixed well. Remove one cup of batter and set aside. Pour the remaining batter into the pie shell. Drizzle about 2 Tablespoons of the caramel topping on this. Add the pumpkin, reserved batter and spice together and mix well. Pour this on top of the caramel topping.  It's sometimes a good idea to put the first layer in the refrigerator for about a 1/2 hour so the top layer doesnt mix into it. (if you have time - if not just be careful when you pour it)

Bake at 350 for 35 minutes. Don't overbake. Remove when the center is still a little jiggly.

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