32 oz ricotta cheese
5 eggs
1/2 cup splenda
1 1/2 cups canned pumpkin
1 tsp vanilla extract
1 tsp pumpkin pie spice

Preheat the oven to 350°. Grease a 9" springform pan and set aside.

Whisk together the ricotta, eggs, and sugar. Add the pumpkin and vanilla and combine well.

Pour into the springform pan, and bake for 30-35 minutes, or until the cheesecake is set in the center.

Serves 8

*** this is a great choice if you prefer your cheesecake less sweet and dense. I find that when I've been on plan for awhile my palate no longer enjoys food as sweet as it did before.