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Fall Harvest Pumpkin Cheesecake
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3 eggs
8 oz cream cheese
8 packets sweet-n-low (or 1-1/2 Tbl. liquid saccharin)
1/3 tsp. vanilla butter and nut flavour
1/3 tsp. maple extract
1/3 tsp. vanilla extract
1/2 can pumpkin
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. salt
Blend all ingredients in blender or processor until liquefied. Pour into 9" pie pan. Bake at 350 for 30 minutes or until a knife comes out clean. Let cool. Top with pecans before baking or top with whipped cream.
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