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Receta Splenda Pumpkin Cheesecake
by Global Cookbook

Splenda Pumpkin Cheesecake
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  Raciónes: 12

Ingredientes

  • 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.