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Pumpkin cheesecake

Usually high in fat and calories, this dessert favorite has been revamped to be healthier, but just as tasty.

Ingredients

Crust

1 cup graham cracker crumbs
1/3 cup SPLENDA® no calorie sweetener, granulated
3 tablespoons light margarine, melted

Filling

16 ounces light cream cheese, softened
16 ounces canned pumpkin
1 ½ cups egg substitute
3 tablespoons molasses
¾ cups SPLENDA® no calorie sweetener, granulated
1 teaspoon vanilla extract
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Directions

Crust

1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl, mix together graham cracker crumbs, Splenda and butter.
3. Put mixture in 9x2 ½ spring form pan. Press mixture on bottom and sides of pan. Place in freezer until filling is ready.

Filling

1. In a large bowl, beat cream cheese with mixer on high speed, until smooth, about 2 minutes.
2. Add remaining ingredients and beat on low speed until blended and smooth, about 1 minute.
3. Pour filling into crust.
4. Bake cheesecake 55 minutes or until set.
5. Cool 15 minutes and run a knife around the sides to loosen the cake from the pan.
6. Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.

Related Links

Artificial sweeteners: Good in moderation

Diet low in saturated fat, cholesterol and trans fat

Recipes

First published: 10/02/2008
Last updated: 10/02/2008

Reviewed by: Allina Patient Education