SPLENDA PUMPKIN CHEESECAKE

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Splenda Pumpkin Cheesecake image

Make and share this Splenda Pumpkin Cheesecake recipe from Food.com.

Provided by internetnut

Categories     Cheesecake

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup crumbled ginger snaps or 1 cup graham cracker
2 tablespoons light margarine, melted
16 ounces light cream cheese
14 ounces pumpkin
4 eggs
12 ounces part skim evaporated milk
3/4 cup Splenda granular, sugar substitute
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove

Steps:

  • 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.

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