Pumpkin Cheesecake

This delicious cheesecake makes a tasty dessert for those special times of the year such as Thanksgiving or Halloween. For an extra sweet taste, before serving, top with a spoonful of sugar free whip cream.

  • Preparation Time: 20-25 minutes
  • Baking Time: 55 minutes
  • Cooling time: 15 minutes
  • Chilling time: 2 hours
  • Serving Size: 1/12 cake
  • Serves: 12

Ingredients

Crust

     1 cup graham cracker crumbs
     1/3 cup SPLENDA® Granular
     3 tbsp. light margarine (50% less fat & calories)

Filling

     16 oz. light cream cheese (50%less fat)
     16 oz. canned pumpkin
     1 ½ cups egg substitute
     3 tbsp. molasses
     ¾ cups SPLENDA® Granular
     1 tsp. cinnamon
     ½ tsp. ground ginger
     1 tsp. vanilla extract
     1/8 tsp. cloves
     1/8 tsp. ground nutmeg

Directions

Crust
  1. Preheat oven to 350o F. In small a bowl, mix graham cracker crumbs with SPLENDA and butter. Put mixture in a 9x2½ " spring form pan. Press mixture on bottom and sides of pan. Place in freezer until filling is ready.
Filling
  1. In a large bowl, beat cream cheese with an electric mixer on high speed, until smooth, approximately 2 minutes.
  2. Add remaining ingredients and beat on low speed until blended and smooth, approximately 1 minute.
  3. Pour cream filling into crust.
  4. Bake cheesecake 55 minutes or until set. Cool 15 minutes and run a knife around the sides to loosen the cake from the pan. Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.

 

Nutrients Per Serving
Serving Size

3.5 oz. (98g)
Calories

170
Carbohydrates

18g
Protein

5g
Dietary Fiber

1g
Total Fat
Saturated Fat

9g
4.5g
Cholesterol

20mg
Sodium

210mg

Exchange
Starch

1
Fat

1


 








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