Splenda Pumpkin Cheesecake

• Crust
• 1 cup crumbled ginger snaps or 1 cup graham cracker
• 2 tablespoons light margarine, melted
• Filling
• 16 ounces light cream cheese
• 14 ounces pumpkin
• 4 eggs
• 12 ounces part skim evaporated milk
• 3/4 cup Splenda granular, sugar substitute
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove

1. For crust: Combine crumbs and melted margarine. Press into bottom of 9.
2. inch springform pan. Place in freezer while preparing filling.
3. For filling: In large mixing bowl with mixer at medium speed, beat cream.
4. cheese until soft and creamy. Add remaining ingredients; beat at low.
5. speed until blended and smooth, about 1 minute.
6. Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
7. sides begin to pull away from pan and filling is set.
8. Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
9. on rack to room temperature. Cover; refrigerate for 2 hours or until.
10. serving time.

crust, ginger snaps, light margarine, filling, cream cheese, pumpkin, eggs, milk, splenda granular, cinnamon, vanilla, ground ginger, nutmeg, clove

Taken from www.food.com/recipe/splenda-pumpkin-cheesecake-333533 (may not work)