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Post by mandie68 on Aug 11, 2002 1:41:29 GMT -5
(courtesy of Splenda.com)
Preparation Time: 20-25 minutes Baking Time: 55 minutes Serving Size: 1/12 cake Serves: 12
CRUST: 1 cup graham cracker crumbs 1/3 cup SPLENDA® Granular 3 tbsp. light margarine (50% less fat & calories)
FILLING: 16 oz. light cream cheese (50% less fat) 16 oz. canned pumpkin 1 1/2 cups egg substitute 3 tbsp. molasses 3/4 cups SPLENDA® Granular 1 tsp. cinnamon 1/2 tsp. ground ginger 1 tsp. vanilla extract 1/8 tsp. cloves 1/8 tsp. ground nutmeg
CRUST:
Preheat oven to 350° F. In small a bowl, mix graham cracker crumbs with SPLENDA® Granular and butter. Put mixture in a 9x2 1/2" spring form pan. Press mixture on bottom and sides of pan. Place in freezer until filling is ready.
FILLING:
In a large bowl, beat cream cheese with an electric mixer on high speed, until smooth, approximately 2 minutes. Add remaining ingredients and beat on low speed until blended and smooth, approximately 1 minute. Pour cream filling into crust. Bake cheesecake 55 minutes or until set. Cool 15 minutes and run a knife around the sides to loosen the cake from the pan. Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.
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