Slim Pumpkin Cheesecake

Slim Pumpkin Cheesecake

a.. Crust: a.. 1 cup (250 ml) ginger cookie crumbs or graham crumbs a.. 2 tbsp (25 ml) light calorie-reduced margarine, melted

a.. Filling: a.. 2 pkg light creamcheese (250 g each) a.. 1 can pumpkin (14 oz/398 ml) a.. 4 eggs a.. 1 can evaporated partly skimmed milk (160 ml) a.. 3/4 cup (175 ml) Splenda Granular a.. 1 tsp (5 ml) cinnamon a.. 1 tsp (5 ml) vanilla a.. 1/2 tsp (2 ml) ginger a.. 1/3 tsp (1 ml) nutmeg a.. 1/8 tsp (0.5 ml) cloves

1. For crust, combine crumbs and margarine. Press into bottom of 9 inch springform pan. Place in freezer while preparing filling. 2. For 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 350�F for 55 minutes or until sides begin to pull away from pan and filling is set. Cool 15 minutes then run knife around sides to loosen cake from pan. Cool on rack to room temperature. Cover and refrigerate 2 hours or until serving time. Makes 12 servings.

16.9 g carbohydrate 7.5 g protein 13.6 g fat 217 calories

Ideal for Fall entertaining, this wonderful cheesecake uses low fat ingredients. Ginger cookies in the crust compliment the pumpkin flavor. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-smallappliance http://groups.yahoo.com/group/1Recipes_Galore2007-drinks Check them out

Contributed by :

 * World Recipes Y-Group