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Pumpkin Cheesecake with Splenda Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    mango ate it and said...
    mmmm sounds good
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Yumm! saved!!
    Was this review helpful? Yes Flag

The Cook

knwalter Paulsboro, New Jersey

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