Scary Sweet Pumpkin Cheesecake

Name: Scary Sweet Pumpkin Cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 20 pieces of cheesecake, 20 serving(s)
Ingredients: 236.59 ml graham cracker crumbs; 7.39 ml cinnamon; 59.14 ml Splenda granular; 78.78 ml light butter, melted; 3 (680.38 g) package fat free cream cheese; 2 (453.59 g) package reduced-fat cream cheese; 354.88 ml Splenda granular; 44.37 ml all-purpose flour; 9.85 ml cinnamon; 2.46 ml nutmeg; 3.69 ml ground ginger; 0.25 ml ground cloves; 425.24 g can pumpkin puree; 59.14 ml fat-free half-and-half; 118.29 ml Egg Beaters egg substitute; 14.79 ml vanilla; 473.18 ml reduced-fat sour cream; 118.29 ml Splenda granular; 4.92 ml vanilla; 0.13 ml maple flavoring

Submitted by senseicheryl

"I received an email this morning from Splenda with this as one of the listed recipes for Halloween."

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Ready In:: 1hr 30mins
Ingredients:: 20
Yields:: 20 pieces of cheesecake
Serves:: 20

ingredients

For the Crust
236.59 ml graham cracker crumbs
7.39 ml cinnamon
59.14 ml Splenda granular
78.78 ml light butter, melted
For the Filling
3 (680.38 g) package fat free cream cheese
2 (453.59 g) package reduced-fat cream cheese
354.88 ml Splenda granular
44.37 ml all-purpose flour
9.85 ml cinnamon
2.46 ml nutmeg
3.69 ml ground ginger
0.25 ml ground cloves
425.24 g can pumpkin puree
59.14 ml fat-free half-and-half
118.29 ml Egg Beaters egg substitute
14.79 ml vanilla
For the Topping
473.18 ml reduced-fat sour cream
118.29 ml Splenda granular
4.92 ml vanilla
0.13 ml maple flavoring

directions

Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray. Set aside.
Mix crust ingredients together and firmly press onto bottom of prepared springform pan. Bake 12-15 minutes or until lightly browned and firm. Cool.
Blend together cream cheese, SPLENDA® Granulated Sweetener, flour and spices on medium speed in an electric mixer until cream cheese is smooth and lump free. Scrape sides of bowl. Add pumpkin. Mix on medium speed until well blended. Scrape sides of bowl and mix until mixture is smooth and lump-free.
Turn mixer on low and slowly add half-and-half, Egg Beaters® and vanilla. Blend until well mixed. Pour over prepared crust.
Bake 50-60 minutes or until center is slightly firm. Remove from oven and cool.
Prepare topping. Blend all ingredients together in a small bowl until well mixed. Pour on top of cheesecake and spread evenly. Return to oven and bake for 15 minutes. Remove from oven and cool 20-25 minutes on a wire rack. Chill 4- 6 hours or overnight in the refrigerator. This, like all cheesecakes, is best if prepared a day in advance.