Xena's Crustless Pumpkin Cheesecake

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There was talk about a cheesecake recipe - so here is what I've saved...

Xena's Crustless Pumpkin Cheesecake

Preheat oven to 325 F

2 lbs cream cheese--beat just until smooth, about 30 to 60 seconds

stevia to taste (I use liquid and don't measure, sorry)

beat in 1 at a time, scraping the sides of the bowl, 4 large eggs

Add and beat until mixed, at low speed:

1/4 cup heavy cream

1/4 cup sour cream

1 can organic pumpkin

1 teaspoon grated lemon rind

2 teaspoons vanilla

Scrape the beaten ingredients into a buttered spring-form cake pan Wrap the pan in foil (not the top) with a length of heavy duty aluminum foil. Set the pan into a larger pan without tearing the foil--like a large roasting pan--and pour in enough boiling water to reach halfway up the sides of the cheesecake pan. Bake until the edges of the cheesecake look set but the center still jiggles, about 50 to 60 minutes. Turn off heat and prop open oven door and let the cheesecake cool in the oven for an hour. Remove from rack and let cool completely before removing springform sides of pan. Cover and refrigerate at least 6 hours, preferably 24, before serving.