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Receta Splenda Pumpkin Cheesecake

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Raciónes: 12

Ingredientes

Cost per serving $0.25 view details
  • 1 c. ginger or possibly graham cookie crumbs
  • 2 Tbsp. light margarine, melted
  • 2 pkt (8 ounce each) light cream cheese
  • 1 can (14 ounce) pumpkin
  • 4 x Large eggs
  • 1 can evaporated partly skimmed lowfat milk
  • 3/4 c. Splenda granular sweetener
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp grnd ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves

Direcciones

  1. For crust: Combine crumbs and melted 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 till soft and creamy. Add in remaining ingredients; beat at low speed till blended and smooth, about 1 minute.
  3. Pour filling into chilled crust. Bake at 350F for 55 min or possibly till sides begin to pull away from pan and filling is set.
  4. Cold 15 min, then run knife around sides of pan to loosen cake. Cold on rack to room temperature. Cover; chill for 2 hrs or possibly till serving time.
  5. Makes 12 servings, each 217 calories and 13.6g fat.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 74g
Recipe makes 12 servings
Calories 159  
Calories from Fat 97 61%
Total Fat 10.79g 13%
Saturated Fat 4.83g 19%
Trans Fat 0.35g  
Cholesterol 89mg 30%
Sodium 233mg 10%
Potassium 130mg 4%
Total Carbs 3.88g 1%
Dietary Fiber 0.3g 1%
Sugars 0.68g 0%
Protein 11.54g 18%
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