Directions:
- Heat oven to 325°F.
- Spray 8 X 3 deep cake pan with non-stick cooking spray.
- Line with parchment or wax paper, spray paper.
- Beat cream cheese with an electric mixer until smooth.
- Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
- Beat in one egg at a time until combined.
- Pour batter into pan.
- Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
- Bake 42-45 minutes or until cake is set in the center.
- Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
- Remove pan from water bath and transfer to cooling rack; cool completely.
- Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
- To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
- Place serving platter over top and invert.
- Remove paper, garnish, and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.45 Kcal (228 kJ) | ||
| Calories from fat | 37.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 6% | |
|---|---|---|---|
| Cholesterol | 58.46mg | 19% | |
| Sodium | 54.9mg | 2% | |
| Potassium | 31.63mg | 1% | |
| Total Carbs | 1.95g | 1% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 2.26g | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 205.68 Kcal (861 kJ) | ||
| Calories from fat | 143.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.92g | 6% | |
|---|---|---|---|
| Cholesterol | 220.84mg | 19% | |
| Sodium | 207.39mg | 2% | |
| Potassium | 119.5mg | 1% | |
| Total Carbs | 7.37g | 1% | |
| Sugars | 1.31g | 1% | |
| Dietary Fiber | 0.32g | 0% | |
| Protein | 8.55g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1mg | 2% | |
| Calcium | 116.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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