Sugar free crustless Pumpkin Cheesecake

Ingredients

Yield:

Two 10-inch cakes

• • 4 packages (8 oz) cream cheese at room temperature
  • ¾ cup light agave nectar
  • ¼ cup white flour
  • 15 oz. pumpkin puree
  • 1.5 ts pumpkin pie spice ( mix with flour)
  • 5 eggs
  • 1/3 cup whipping cream or heavy cream
  • 2 teaspoons vanilla extract (not imitation vanilla)

Preparation

Difficulty:

easy

Time:

1 Hour

1. • Preheat oven to 350°F
   • To make filling, combine cream cheese, agave and flour/pumpkin pie spice in bowl of an heavy electric mixer or large food processor. Beat until smooth.
   • Add pumpkin puree mix until smooth
   • Add eggs one at a time, beating well after each addition.
   • Beat in cream and vanilla extract
   • Pour cream cheese mixture into a to buttered and floured spring form pan
   • Bake in a water bath @ 325 degrees for approx 30 -45 min or until middle is set