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Recipes - Lighter Pumpkin Cheesecake

Recipe Name

Lighter Pumpkin Cheesecake

Submitted by

Louise

Recipe Description

Adapted to reduce carb impact of original Heritage House recipe

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	60	Ready In (minutes)	90

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Lighter Pumpkin Cheesecake

Crumb crust
Ingredients
Amt.	Measure	Ingredient



1	cup, crushed	Graham Cracker Crumbs
1	tablespoon	sugar
6	tablespoons	butter melted

Steps

Sequence	Step

1	Combine cookie crumbs, sugar and melted butter and press into bottom of 8 or 9 inch springform pan; chill.

Cheescake filling & topping
Ingredients
Amt.	Measure	Ingredient



16	ounces	light cream cheese, softened
2	cups	pumpkin, canned, 1 can 15 ounces
1	teaspoon	cinnamon, ground
1/4	teaspoon	ground ginger
1/4	teaspoon	nutmeg, ground
1/8	teaspoon	cloves, ground
1/8	teaspoon	salt
2	large	eggs
2	cups	reduced fat sour cream
1	teaspoon	vanilla extract
1	cup	splenda no-calorie sweetener

Steps

Sequence	Step

1	Beat cream cheese and 3/4 cup Splenda until well blended
2	Beat in pumpkin, spices and salt
3	Add eggs, one at a time, beating well after each addition
4	Pour into chilled crust and bake in preheated 350 degree oven for 50 minutes
5	Remove cake and raise oven to 400 degrees
6	Mix sour cream with remaining 1/4 cup Splenda and vanilla until well blended. Spread over filling.
7	Bake 8 more minutes at 400 degrees.
8	Cool cake on rack. Remove sides of pan and chill. Before serving garnish as desired. (Whipped cream and toated nuts are my favorite; be sure to add in garnish nutritional values)

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