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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
- Preheat oven to 325°F (165°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 molasses, evaporated
milk, maple syrup, 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.
Makes 8 servings.
Nutritional Information Per Serving (1/8
of recipe): 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
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