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This new and healthy version is a twist of a classic recipe. The gingersnap crust offers the perfect balance to the creamy pumpkin filling.

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

3 (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
1 tablespoon molasses
1/2 cup nonfat evaporated milk
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 large eggs

1. Preheat oven to 325°F (165°C). Grease and flour an 8 inch springform pan.
2. 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.
3. 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 molasses, evaporated milk, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4. 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.

Makes 8 servings.

Nutritional Facts Per Serving: Calories: 310; Calories from Fat: 100; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 130mg; Sodium: 550mg; Total Carbs: 34g; Dietary Fiber: 3g; Sugars: 18g; Protein: 19g

Exchanges Per Serving: 2 Starches, 2 Very Lean Meats, 2 Fats

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.