P3 Pumpkin Cheesecake

[Guest guest]

This is what I am bringing for Thanksgiving dinner at a friend's place.  You just need a tiny slice and it is really good.  I also freeze individual slices and then thaw as I want to.  I haven't calculated the carbs, protein, fat, etc. and don't really care...Enjoy you P3 and P4-ers!Xena's Crustless Pumpkin CheesecakePreheat oven to 325 F2 lbs cream cheese--beat just until smooth, about 30 to 60 secondsstevia to taste (I use liquid and don't measure, sorry)beat in 1 at a time, scraping the sides of the bowl, 4 large eggsAdd and beat until mixed, at low speed:1/4 cup heavy cream1/4 cup sour cream1 can

organic pumpkin1 teaspoon grated lemon rind2 teaspoons vanillaScrape 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.