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

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