Splenda Pumpkin Cheesecake Recipe

Splenda Pumpkin Cheesecake Recipe

time: 2-5 hrs
serves/makes:   12

Ingredients

***Crust***

• 1 cup ginger or graham cookie crumbs
• 2 tablespoons light margarine, melted
• ***Filling***
• 2 pkgs (8 ounce each) light cream cheese
• 1 can (14 ounce size) pumpkin
• 4 eggs
• 1 can partly skimmed evaporated milk
• 3/4 cup Splenda granular sugar substitute
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves

Directions

For crust: Combine crumbs and melted margarine. Press into bottom of 9 inch springform pan. Place in freezer while preparing filling.

For filling: In large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy. Add remaining ingredients; beat at low speed until blended and smooth, about 1 minute.

Pour filling into chilled crust. Bake at 350 degrees F for 55 minutes or until sides begin to pull away from pan and filling is set.

Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool on rack to room temperature. Cover; refrigerate for 2 hours or until serving time.

Nutrition

180 calories, 10 grams fat, 14 grams carbohydrates, 9 grams protein per serving.

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Article source: http://www.cdkitchen.com/recipes/recs/31/Splenda_Pumpkin_Cheesecake49358.shtml