Ingredients for Splenda Pumpkin Cheesecake
- Ginger Snaps
- Light Margarine
- Light Cream Cheese
- Pumpkin
- Eggs
- Skim Evaporated Milk
- Splenda Granular
- Cinnamon
- Vanilla
- Ground Ginger
- Nutmeg
- Clove
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How to Make Splenda Pumpkin Cheesecake
- **Make the crust:** Combine 1 ½ cups graham cracker crumbs and ¼ cup melted unsalted margarine. Press firmly into the bottom of a 9-inch springform pan.
- **Chill the crust:** Place the prepared springform pan in the freezer while you prepare the filling.
- **Prepare the filling:** In a large mixing bowl, beat 3 (8 ounce) packages of cream cheese with an electric mixer on medium speed until smooth and creamy.
- **Add the sweetness:** Add 1 cup Splenda, 1 teaspoon vanilla extract, 2 large eggs, and 1 (15 ounce) can pumpkin puree.
- **Combine ingredients:** Beat on low speed until just combined and smooth. Don't overmix!
- **Pour and bake:** Pour the filling into the chilled crust. Bake in a preheated oven at 350°F (175°C) for 55-60 minutes, or until the sides begin to pull away from the pan and the center is just set.
- **Cool and chill:** Let the cheesecake cool in the pan for 15 minutes. Run a knife around the edges to loosen. Then, carefully remove the sides of the springform pan.
- **Complete cooling:** Let the cheesecake cool completely on a wire rack to room temperature.
- **Refrigerate:** Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely before serving.
- **Serve and enjoy!:** Slice and serve this delicious Splenda Pumpkin Cheesecake. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
30g
Fat
33g
Carbs
7g
