Things You’ll Need:
* 8 inch round cake pan, greased
* large bowl
* electric mixer
* Roasting pan
* 3 large to jumbo sized room temperature eggs
* 3 packages cream cheese, (8 oz. each)
* 1 can pumpkin pie filling (unsweetened, without sugar), or pureed pumpkin (15 oz.) size (I use pureed pumpkin)
* 1 cup granular sugar substitute such as (Splenda)
* 1/2 tsp. vanilla extract
* 1 tsp. cinnamon
* 1/2 tsp. Nutmeg
Preheat your oven to 325 degrees. Grease a round 8 inch cake pan with margarine or a good quality cooking spray.
Get one large bowl and with your electric hand held mixer, beat cream cheese until smooth. Add pumpkin pie filling or puree, sugar substitute, cinnamon, vanilla, and nutmeg; beat until smooth. Add in your eggs slowly as you beat the mixture, one at a time, just until combined.
Carefully add batter now to your greased cake pan. Place cake pan in a deep roasting type pan and carefully pour in boiling water in the larger pan to reach halfway up sides of cake pan. Bake 40 to 45 minutes depending on your stove and after 40 minutes, check every two minutes, until cake is set in center and is no longer jiggling. You are now done with the baking portion of the recipe so turn your oven off and open the door let the pumpkin cheesecake remain in the oven an additional 12- 15 minutes.
Remove cake pan from the large roasting pan it was sitting in put on a a wire rack or some other platform that will allow it to cool from underneath. Sometimes I use a bunch of cups turned upside down, usually 4 and sit the pan on top of them..let cake cool completely. You will want to run a butter knife gingerly around the edge of the cake, cover it and let it refrigerate for at least 5 hours.