Slim pumpkin cheesecake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Ginger cookie crumbs |
| Or graham crumbs | ||
| 2 | tablespoons | Margarine; calorie-reduced melted |
| 500 | grams | Cream cheese; light |
| 14 | ounces | Can pumpkin |
| 4 | Eggs | |
| 160 | millilitres | Can evaporated milk; partly skimmed |
| ¾ | cup | Sugar substitute; Splenda |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Ginger |
| ¼ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Cloves |
Directions
CRUST
FILLING
For crust, combine crumbs and 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 and beat at low speed until blended and smooth, about 1 minute.
Pour filling into 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 to loosen cake from pan. Cool on rack to room temperature. Cover and refrigerate 2 hours or until serving time.
Per serving: Energy - 217 cal, Protein - 7½ g, Fat - 13⅗ g, Carbohydrates - 16.9 g
Origin: Splenda Low-Calorie Sweetener From the Collection of Candis Compton Submitted By CANDIS COMPTON On 05-28-95