Slim Pumpkin Cheesecake

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 cup gingersnap crumbs or 1 cup graham cracker crumbs
• 2 tablespoons light calorie-reduced margarine, melted
• 2 (250 g) packages light cream cheese, softened
• 1 (540 ml) can pumpkin puree
• 4 eggs
• 1 (370 ml) can partly skim evaporated milk
• 3/4 cup splenda sugar substitute
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove

Recipe

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