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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A recipe that I found in our local newspaper - thought I'd share it with you - Ingredients:
1 cup gingersnap crumbs or 1 cup graham cracker crumbs |
2 tablespoons light calorie-reduced margarine, melted |
2 (250 g) packages light cream cheese, softened |
1 (540 ml) can pumpkin puree |
4 eggs |
1 (370 ml) can partly skim evaporated milk |
3/4 cup splenda sugar substitute |
1 teaspoon cinnamon |
1 teaspoon vanilla |
1/2 teaspoon ginger |
1/4 teaspoon nutmeg |
1/8 teaspoon clove |
Directions:
1. CRUST: Combine crumbs and margarine. Press into bottom of 9-inch springform pan. Place in freezer while preparing filling.
2. FILLING: In large mixing bowl, with mixer at medium speed, beat cream cheese until soft and creamy. Add remaining ingredients and beat at low speed until blended and smooth, about 1 minute.
3. Pour filling into crust. Bake at 350F for 55 minutes or until all sides begin to pull away form pan and filling is set.
4. Cool 15 minutes, then run knife around sides to loosen cake from pan.
5. Cool on rack to room temperature.
6. Cover and refrigerate 2 hours or until serving time.
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