Scary Sweet Pumpkin Cheesecake

I got this last night from my support group meeting. I am not sure where the scary comes from.

Crust
1 cup graham cracker crumbs
1 1/2 teaspoons slenda
1/3 cup light butter, melted

Filling

3 (8 oz) packages fat free cream cheese
2 (8 oz) packages reduced fat cream cheese
1 1/2 cups slenda
3 tablespoons all purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon ground ginger
1 pinch ground cloves
1 (15 oz) can pumpkin puree
1/4 cut fat free half and half
1/2 eat beaters
1 tablespoon vanilla

Topping

2 cups reduced fat sour cream
1/2 cup slenda
1 teaspoon vanilla
2 drops maple flavor

Preheat over to 350 degrees, spray 9" springform pan with baking spray

Mix crust ingredients together and firmly press onto bottom of springform pan. Bake 12-15 minutes until lightly browned and firm. Cool

Blend together cream cheese, slenda, flour and spices on medium speen 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 and lump free

Turn mixer on low and slowly add half and half, egg beaters and vanilla. Blend until well mixed.

Poor over prepared crust. Bake  for 50-60 minutes at 350 degrees. make sure center is slightly firm. Let 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 for 20-25 minutes on a wire rack. Chill 4-6 hours or overnight in the refrigerator

Yummie Jeff......sounds delicious!!!!  Just what the Doc ordered!

Thanks for the recipe!

Be well,

Kent

373 Highest weight
357 Surgery weight
180 Current weight

this sounds so YUMMY! thanks
peace,
Gayle

You have SOLD me on that.. THANK YOU for sharing!!!!!!!!!!!!!!!!!!!!!!!!! I'll pass it on to weigh****chers they will love it.

Now let's test the postal system....when you make one and send it to me....LOL!! 

I may give that one a try over the long weekend....thanks!!

Cindy