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1 lb cream cheese 3/4 cup heat stable sweetener 3 eggs 1/2 cup sour cream 1 tsp vanilla 1 cup pumpkin puree 3/4 tsp cinnamon 1/4 tsp each ginger and nutmeg In large bowl, beat cream cheese with 1/2 cup of the sweetener until fluffy. Beat in eggs, one at a time; beat in sour cream and vanilla. Remove 1-1/2 cups and set aside. To remaining batter, blend in remaining sweetener, pumpkin, cinnamon, ginger and nutmeg; pour into springform pan. Using large spoon, add dollops of reserved light-coloured batter; swirl together with knife. Place pan in larger cake pan; pour in enough boiling water to come 1 inch (2.5 cm) up side. Bake in 350 F (180 C) oven for about 50 minutes or until puffed and no longer shiny in centre. Turn oven off. Quickly run knife around edge of cheesecake; let cool in oven for 1 hour. Remove from water and let cool completely on rack. Refrigerate for at least 8 hours or up to 2 days before removing from pan. Total carbs: 50 g
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