Judging by the number of recipes showing up everywhere, we're not the only ones to discover that pumpkin cheesecake tastes even better than traditional pumpkin pie.

Ingredients

• 1 pound cream cheese
• 1 cup water
• 1/4 cup heavy cream
• Sweetener equivalent to 3/4 cup sugar
• 1/2 cup pumpkin puree
• pumpkin pie spice, to taste
• pinch salt
• 1 package Wise Choice Easy Cheesecake Mix

   

Directions

Serves 8.

Preheat oven to 500°F. Grease one 8-9" or two 6" pie or cake pans.

1. Mix room temperature cream cheese with water until smooth. Add heavy cream, sweetener, pumpkin puree, and flavorings.

2. Stir in contents of pouch until dissolved.

3. Immediately pour into baking pan and place in oven. Reduce heat to 250°F. Bake 30-40 minutes until set.

4. Cool 30 minutes in oven with door open. Then cool another 30 minutes on counter before refrigerating.

5. Store in refrigerator, covered.

Nutrition

Nutrition* per serving(calculated by Mastercook made with canned pumpkin, without the spices): 250 calories; 23g fat; 7g carb (of which 4g is fiber); 6g protein.

*based on no-calorie sweetener