Saturday, November 17, 2007

Sugar Free Pumpkin Cheesecake

Sugar Free Pumpkin Cheesecake
3/4 cup gingersnap cookie crumbs
3/4 cup crushed fat-free graham crackers
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1/4 cup unsalted butter, melted
Cheesecake Filling
2 (8 ounce) containers block-style fat-free cream cheese, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/2 cups canned solid pack pumpkin
3 tablespoon Cinn-a-bliss
1/2 cup nonfat evaporated milk
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch springform pan.Using a fork, combine gingersnaps, graham crackers, 2 tablespoons SPLENDA® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.With an electric mixer, beat cream cheese and 1/2 cup SPLENDA® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the Cinn-a-bliss, evaporated milk, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight

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