Pumpkin-Maple Crustless Cheesecake

Instructions

1. Preheat oven to 350°F. Spray the bottom and sides of a 9” springform pan with cooking spray.
2. In a bowl using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time.
3. Add pumpkin, yogurt, flour, cinnamon, ginger, maple flavoring, and vanilla extract; mix until smooth and thoroughly combined.
4. Pour filling into prepared pan. Bake until outer edge of cheesecake is puffy and center is slightly wobbly, about 1 hour and 10 minutes.
5. Remove from oven and run a thin metal spatula around the cheesecake to loosen; do not remove ring. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours.
6. Remove 1 hour before serving. When ready to serve, carefully remove ring. Use a wet knife to cut into 12 wedges (wipe knife clean between cuts). Garnish with crystallized ginger, if desired.