Pumpkin Cheesecake
Ingredients:
Crust:
1 cup graham cracker crumbs
1/3 cup Splenda Granular
3 tablespoons light margarine (50-percent less fat)
Filling:
16 ounces light cream cheese (50-percent less fat and calories)
16 ounces canned pumpkin
1-1/2 cups egg substitute
3 tablespoons molasses
3/4 cup Splenda Granular
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/8 teaspoon cloves
1/8 teaspoon ground nutmeg
Crust:
Preheat oven to 350-degrees. In a small bowl, mix graham cracker crumbs with Splenda Granular and butter. Put mixture in a 9 x 9 x 2-inch spring form pan. Press mixture on bottom and sides of pan. Place in freezer until filling is ready.
Filling:
In a large bowl, beat cream cheese with an electric mixer on high speed, until smooth, approximately two minutes. Add remaining ingredients and beat on low speed until blended and smooth, approximately one minute. Pour cream filling into crust.
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 at least two hours before serving.
Recipe makes ten servings.
Nutrition information per serving:
Calories: 170
Carbohydrates: 18g
Protein: 5g
Fiber: 1g
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 210mg
