Slim Pumpkin Cheesecake

Description
Ideal for fall entertaining, this wonderful cheesecake uses low fat ingredients. Ginger cookies in the crust compliment the pumpkin flavor.
 * Contributed by Jenn b aka Mom2sam and Tiny at World Recipes Y-Group and also Healthy Recipes for diabetic Friends Y-Group
 * Makes 12 servings

Crust

 * 1 cup (250 ml) ginger cookie crumbs or graham crumbs
 * 2 Tbsp (25 ml) light calorie-reduced margarine, melted

Filling

 * 2 package light cream cheese (250 g each)
 * 1 can pumpkin (14 oz / 398 ml)
 * 4 eggs
 * 1 can evaporated partly skimmed milk (160 ml)
 * ¾ cup (175 ml) Splenda granular
 * 1 tsp (5 ml) cinnamon
 * 1 tsp (5 ml) vanilla
 * ½ tsp (2 ml) ginger
 * ⅓ tsp (1 ml) nutmeg
 * ⅛ tsp (0.5 ml) cloves

Crust

 * 1) Combine crumbs and margarine.
 * 2) Press into bottom of 9 inch spring-form pan.
 * 3) Place in freezer while preparing filling.

Filling

 * 1) In a large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy.
 * 2) Add remaining ingredients and beat at low speed until blended and smooth, about 1 minute.
 * 3) Pour filling into crust.
 * 4) Bake at 350°F for 55 minutes or until sides begin to pull away from pan and filling is set.
 * 5) Cool 15 minutes then run knife around sides to loosen cake from pan.
 * 6) Cool on rack to room temperature.
 * 7) Cover and refrigerate 2 hours or until serving time.

Nutritional information
Per serving:
 * 16.9 g Carbohydrate | 7.5 g Protein | 13.6 g Fat | 217 Calories