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Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 25 min
Total time: 6 h
Cuisine: Cakes, Fall Flavors Recipes, Thanksgiving Recipes
Ingredients: For the crust:; 1 cup graham cracker crumbs; 1 ½ teaspoons cinnamon; ¼ cup Splenda® Granulated Sweetener; ⅓ cup light butter, melted; For the filling:; 3 (8-ounce) packages fat free cream cheese; 2 (8-ounce) packages reduced fat cream cheese; 1 ½ cups Splenda® Granulated Sweetener; 3 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; ¾ teaspoon ground ginger; ½ teaspoon ground nutmeg; Pinch of ground cloves; 1 (15 ounce) can pumpkin puree; ½ cup egg substitute; ¼ cup fat free half-and-half; 1 tablespoon vanilla extract; For the topping:; 2 cups reduced-fat sour cream; ½ cup Splenda® Granulated Sweetener; 1 teaspoon vanilla; 2 drops maple flavour

Makes 20 slices Kilojoules 711.28 Prep Time 25 minutes Total Time 6 hours Made with Splenda® Original Sweetener

Ingredients

For the crust:

1 cup graham cracker crumbs

1 ½ teaspoons cinnamon

¼ cup Splenda® Granulated Sweetener

⅓ cup light butter, melted

For the filling:

3 (8-ounce) packages fat free cream cheese

2 (8-ounce) packages reduced fat cream cheese

1 ½ cups Splenda® Granulated Sweetener

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground nutmeg

Pinch of ground cloves

1 (15 ounce) can pumpkin puree

½ cup egg substitute

¼ cup fat free half-and-half

1 tablespoon vanilla extract

For the topping:

2 cups reduced-fat sour cream

½ cup Splenda® Granulated Sweetener

1 teaspoon vanilla

2 drops maple flavour

Nutrition Info Per Serving

Serving Size: 1 slice (1/20 cheesecake)

Energy	170
Protein	10g
Total Fat	10g
- of which saturates	6g
Cholesterol	30mg
Carbohydrate	11g
- of which sugars	3g
Dietary Fibre	1g
Sodium	370mg

Instructions

To make the crust:

Preheat oven to 350°F. Spray a 9” springform pan with cooking spray.
In a bowl, combine all ingredients and mix until the crumbs are evenly moist. Firmly press onto bottom of prepared springform pan.
Bake 12–15 minutes or until lightly browned and firm. Cool.

To make the filling:

In a bowl using an electric mixer, blend cream cheese and Splenda Sweetener until creamy. Add flour and spices and mix on medium speed until smooth.
Add pumpkin and mix on medium speed until well blended and smooth.
Turn mixer on low and slowly add egg substitute, half-and-half, and vanilla extract; blend well.
Pour over prepared crust. Bake for 50–60 minutes or until center is slightly firm. Cool completely.

To make the topping:

In a bowl, combine all ingredients and blend until smooth.
Pour over top of cheesecake and spread evenly. Return to oven and bake for 15 minutes.
Remove from oven and cool about 30 minutes on a wire rack. Refrigerate 4–6 hours or overnight.