Directions:

1. Heat oven to 325°F.
2. Spray an 8" spring-form pan with non-stick cooking spray.
3. Line with parchment or wax paper, and spray paper.
4. Beat cream cheese with an electric mixer until smooth.
5. Add pumpkin, Splenda, vanilla, cinnamon, and ginger & beat until smooth.
6. Beat one egg at a time until combined.
7. Pour batter into pan.
8. Bake for 42-45 minutes or until the cake is set in the center.
9. Turn the oven off, crack the oven door and let stand in the oven for 15 minutes.
10. Remove the pan from the water bath and transfer it to the cooling rack; cool completely.
11. Run the knife around the edge of the cake, cover, and refrigerate for 4 hours overnight.
12. Remove the outer ring and slide it onto the serving plate.

Makes 10 servings

Nutritional Info:

• Calories: 278
• Effective Carbs 9g
• Fat 25g
• Protein 6.3g