Splenda Pumpkin Cheesecake Recipe

Name: Splenda Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup crumbled ginger snaps or 1 cup graham cracker; 2 tablespoons light margarine, melted; Filling; 16 ounces light cream cheese; 14 ounces pumpkin; 4 eggs; 12 ounces part skim evaporated milk; 3/4 cup Splenda granular, sugar substitute; 1 teaspoon cinnamon; 1 teaspoon vanilla; 1/2 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1/8 teaspoon clove

Servings: persons

Crust
1 cup crumbled ginger snaps or 1 cup graham cracker
2 tablespoons light margarine, melted
Filling
16 ounces light cream cheese
14 ounces pumpkin
4 eggs
12 ounces part skim evaporated milk
3/4 cup Splenda granular, sugar substitute
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove

1
For crust: Combine crumbs and melted margarine. Press into bottom of 9.
2
inch springform pan. Place in freezer while preparing filling.
3
For filling: In large mixing bowl with mixer at medium speed, beat cream.
4
cheese until soft and creamy. Add remaining ingredients; beat at low.
5
speed until blended and smooth, about 1 minute.
6
Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
7
sides begin to pull away from pan and filling is set.
8
Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
9
on rack to room temperature. Cover; refrigerate for 2 hours or until.
10
serving time.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 1 cup crumbled ginger snaps or 1 cup graham cracker, 2 tablespoons light margarine, melted, Filling, and more.

Yes, Splenda Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Splenda Pumpkin Cheesecake

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