| 1. |
Let cream cheese and eggs come to room temperature. |
| 2. |
Heat oven to 350 °F (175 °C). Lightly coat a 9-inch spring form pan with cooking spray. |
| 3. |
Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. |
| 4. |
Add canned pumpkin, sweetener, cinnamon, ginger, vanilla extract and salt and beat until well blended. Add eggs one at a time, beating on a low speed just until each egg is incorporated. |
| 5. |
Pour batter into prepared pan. Bake until center of cheesecake barely moves when pan is touched, about 45 minutes. |
| 6. |
Turn off oven, open oven door, and cool cheesecake in open oven for 30 minutes. |
| 7. |
Remove cheesecake from oven. Run a knife around outside edge. Cool at room temperature. Cover and chill at least 8 hours. |
| 8. |
Note: serve with whipped topping if desired. |
