6 Packages of Cream Cheese (left out for 2 hours to be totally soft)⁠
1/2 C – Sour Cream⁠
6 – Eggs⁠
1/2 tsp – Vanilla Paste⁠
1.5 TBS – Pumpkin Spice⁠
1.5 Cups – Allulose⁠
1/2 tsp – Salt⁠


1. In a stand mixer, whip cream cheese until fluffy.⁠
2. Add sour cream, salt, allulose, pumpkin spice and vanilla, and whip until we’ll combined.⁠
3. Add eggs while mixer is running, one egg at a time.⁠
4. Meanwhile, preheat oven to 325F and boil 6 cups of water. Wrap the outside of the springform pan in aluminum, to prevent leaks.⁠
5. Pour batter into springform pan on top of cooled crust.⁠
6. Place springform onto an edged or deep cookie sheet. And place into your oven in the middle rack.⁠
7. Once in the oven, pour the boiling water around the springform into the cookie sheet. Do not splash water into the Cheesecake.⁠
8. Bake for 75 minutes. DON’T OPEN THE DOOR. The steam is important.⁠
9. Turn off oven, and open oven door for a few minutes to release some of the heat, but do not remove the cheesecake. After 2 minutes, close the oven door, and let the cheesecake slowly cool for another hour or two. Then refrigerate overnight.⁠

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