Splenda Pumpkin Cheesecake

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 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

Recipe

• 1 for crust: combine crumbs and melted margarine. press into bottom of 9.
• 2 inch springform pan. place in freezer while preparing filling.
• 3 for filling: in large mixing bowl with mixer at medium speed, beat cream.
• 4 cheese until soft and creamy. add remaining ingredients; beat at low.
• 5 speed until blended and smooth, about 1 minute.
• 6 pour filling into chilled crust. bake at 350f for 55 minutes or until.
• 7 sides begin to pull away from pan and filling is set.
• 8 cool 15 minutes, then run knife around sides of pan to loosen cake. cool.
• 9 on rack to room temperature. cover; refrigerate for 2 hours or until.
• 10 serving time.