Slim Pumpkin Cheesecake
Ready In: 55 mins
Serves: 8-10
Ingredients
CRUST
- 1 cup gingersnap crumbs or 1 cup graham cracker crumbs
- 2 tablespoons light calorie-reduced margarine, melted
FILLING
- 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
Directions
- CRUST: Combine crumbs and margarine. Press into bottom of 9-inch springform pan. Place in freezer while preparing filling.
- 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 all sides begin to pull away form 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.
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