Recipe
Pumpkin Cheesecake With Splenda Recipe
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Knwalter / All my dishes 1 year, 8 months ago
I have been meaning to submit this recipe for awhile now, but never got around to it. This is my and my husband's recipe, we came up with it on our own and have only made it once. It seemed to need a little bit more pumpkin flavor to us, but was de... More
Prep:35m Cook:60m Servings:8
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 Knwalter |
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Fans
Ingredients
- CRUST:
- 1 to 1-1/2 bags pecan sandie cookies, finely crushed
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. to 1/2 tsp. ground cloves (cloves can be pungent, so go by your taste, we used almost 1/2 tsp.)
- 1/8 cup Splenda or 1/4 cup sugar
- 1/8 cup Splenda brown sugar or 1/4 cup brown sugar
- 5 to 7 Tbs. melted butter
- **reserve some of the pie crust mixture, for garnish**
- PUMPKIN MIXTURE:
- 1/8 cup Splenda brown sugar or 1/4 cup brown sugar
- 1/4 tsp. table salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/16 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 1/2 can (8oz.-maybe 10oz.) pumpkin puree
- 1/2 cup heavy cream
- **combine ingredients and mix well**
- FILLING:
- 4 eggs, separated
- pumpkin mixture
- 1/8 tsp. salt
- 1/2 cup Splenda or 1 cup sugar, divided
- 1 tsp. vanilla
- 1 lb. cream cheese (2 boxes), softened
- 2 Tbs. flour
Directions
- CRUST:
- Take the cookies (reserving some for munchies, of course!!) and crunch into almost powder, leaving some bigger pieces.
- Add cinnamon, nutmeg, ginger, cloves and both sugars.
- After mixing well, add melted butter.
- Form into pan of choice (we used spring-form) and press smooth on bottom and up on sides (about 1”).
- Place in freezer for 30 minutes, move to refrigerator until ready to use.
- FILLING:
- Preheat oven to 325°.
- Beat egg yolks until they thicken and are no longer bright yellow (the color of lemons).
- Add pumpkin mixture, flour, salt, 1/4 cup plus 1/8 cup Splenda and vanilla, beat well.
- Add cream cheese, 1/4 lb. at a time, and beat smooth.
- In a separate bowl, beat egg whites until they are foamy, add remaining Splenda and beat until they are stiff and shiny.
- Add to cream cheese mixture, folding in.
- Pour into crust, smoothing top.
- Bake for 50 minutes to 1 hour or until no longer wobbly in center. Remove immediately and let cool.
- Add the reserved pie crust mixture by sprinkling all over top of cheesecake.
- When cool enough to handle, remove from pan and place in freezer for 30 minutes, store in refrigerator until time to serve.
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greekgirrrl 1 year, 5 months ago said:
Yumm! saved!!
mango 1 year, 2 months ago said:
Mmmm sounds good