Splenda Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Splenda Pumpkin Cheesecake calories by ingredient
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Submitted by:


This is good even if you don't really like pumpkin. This is good even if you don't really like pumpkin.
Number of Servings: 12


    1 cup ginger or graham cookie crumbs
    2 tablespoons light margarine, melted
    2 pkgs (8 oz each) light cream cheese
    1 can (14 oz) pumpkin
    4 eggs
    1 - 12oz can evaporated partly skimmed milk
    3/4 cup Splenda granular sweetener
    1 teaspoon cinnamon
    1 teaspoon vanilla
    1/2 teaspoon ground ginger
    1/4 teaspoon nutmeg
    1/8 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.

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