PUMPKIN CHEESE CAKE RECIPE

Hello sweet friends, well I found this on another forum and thought with Thanksgiving in the not too distant future it might be something some of us might want to try. It does sounds yummy, and according to the person who posted it -- it is!! So here you go!! Hope everyone is having a nice Saturday. love donna SPLENDA® Pumpkin Cheesecake Prep Time: 20 Minutes Cook Time: 55 Minutes Ready In: 5 Hours 15 Minutes Yields: 20 servings "Try this lighter version of a pumpkin cheesecake and you will be able to eat even more!" INGREDIENTS: Crust 1 cup graham cracker crumbs 1 1/2 teaspoons cinnamon 1/4 cup SPLENDA® No Calorie Sweetener, Granular 1/3 cup light butter, melted Filling 3 (8 ounce) packages fat free cream cheese 2 (8 ounce) packages reduced fat cream cheese 1 1/2 cups SPLENDA® No Calorie Sweetener, Granular 3 tablespoons all-purpose flour 2 teaspoons cinnamon 1/2 teaspoon nutmeg 3/4 teaspoon ground ginger 1 pinch ground cloves 1 (15 ounce) can pumpkin puree 1/4 cup fat free half-and-half 1/2 cup egg beaters® 1 tablespoon vanilla Topping 2 cups reduced-fat sour cream 1/2 cup SPLENDA® No Calorie Sweetener, Granular 1 teaspoon vanilla 2 drops maple flavor DIRECTIONS: 1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray. Set aside. 2. Mix crust ingredients together and firmly press onto bottom of prepared springform pan. Bake 12-15 minutes or until lightly browned and firm. Cool. 3. Blend together cream cheese, SPLENDA® Granular, 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. 4. Turn mixer on low and slowly add half-and-half, Egg Beaters® and vanilla. Blend until well mixed. 5. Pour over prepared crust. Bake in preheated 350 degrees F oven 50-60 minutes or until center is slightly firm. Remove from oven and cool. 6. 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.

Donna, Thanks for posting this I have been hungry for cheesecake lately and this one sounds really good...I have a stomach bug now so I'll have to wait a little to try it but I can't wait! Thanks again!

Hi Vieve, don't make it though until I check as to whether or not that reference to two cream cheese is correct (I think one is for 2 8oz and then the next line is 3 8 oz - maybe a mistake??) Take care! love donna

Yup, that is correct on the amount of cream cheese!! So enjoy!! Hope you're feeling better, love donna

Sounds Good I made one with the fat free grahm crust, used cheese cake flavored sugar free pudding and added some pumpkin. I seem to have this thing for pumkin latley , the other day I microwaved it with butter n pepper and had it that way. Shel

Hey Shel, I think there is a mistake though (I'm checking) because of the cream cheese reference twice?? love donna