Splenda Pumpkin Cheesecake
- Number of Servings: 12
Ingredients
***Crust:***1 cup ginger or graham cookie crumbs2 tablespoons light margarine, melted***Filling:***2 pkgs (8 oz each) light cream cheese1 can (14 oz) pumpkin4 eggs1 - 12oz can evaporated partly skimmed milk3/4 cup Splenda granular sweetener1 teaspoon cinnamon1 teaspoon vanilla1/2 teaspoon ground ginger1/4 teaspoon nutmeg1/8 teaspoon cloves
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 350F 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.
makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LYNNKERN.
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 350F 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.
makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LYNNKERN.
Nutritional Info Amount Per Serving
- Calories: 191.6
- Total Fat: 11.0 g
- Cholesterol: 100.3 mg
- Sodium: 287.0 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.4 g
- Protein: 9.2 g
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