Spiced Pumpkin Cheesecake
- Number of Servings: 16
Ingredients
* Nabisco Ginger Snaps, 10 serving (remove) * Butter, salted, .25 cup (remove) * Low fat cream cheese, 2 cup (remove) * *Splenda Sugar Blend for Baking, 18 tsp (remove) * Pumpkin, canned, without salt, 1 cup (remove) * *Pumpkin Pie spice, 1 tbsp (remove) * Vanilla Extract, 1 tsp (remove) * Egg, fresh, 4 large (remove)
Heat oven to 325F. Crush ginger snaps to a fine texture. Mix crumbs and butter, press onto bottom and 1 inch up side of 9 inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla, mix well. Add eggs, 1 at a time mixing after each just until blended. Pour into crust. Bake 1 hour 20 min, to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with a dollop of Cool Whip and a dusting of nutmeg.
Number of Servings: 16
Recipe submitted by SparkPeople user SHARLINK.
Number of Servings: 16
Recipe submitted by SparkPeople user SHARLINK.
Nutritional Info Amount Per Serving
- Calories: 218.0
- Total Fat: 11.1 g
- Cholesterol: 77.6 mg
- Sodium: 244.7 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 0.5 g
- Protein: 5.6 g