Low Carb Pumpkin Cheesecake

16 ounces cream cheese -softened
1 cup splenda (pourable)
15 ounces pumpkin (one can)
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature


Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight.

My kids love this recipe with Low Carb Fluff on top.

Low Carb Fluff-

1 pkg. Sugar Free/Fat Free Jello Instant Pudding
1 cup heavy whipping cream
1 cup water


How To Prepare:
Pour cream and water into a medium mixing bowl.
Pour in pudding from box.
Whip with an electric mixer until light and fluffy--not too thick.
Mixture will thicken in the refridgerator.
Refridgerate for 2 hours.