Pumpkin Cheesecake I – Developed Version Recipe

Pumpkin Cheesecake I – Developed Version Recipe

  • 2 (8 ounce) packages block-style fat-free cream cheese, softened
  • 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 (15 ounce) can pumpkin puree
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 4 egg whites
  • 1/4 teaspoon salt
  • 2 prepared 8 inch pastry shells
  • 4 cups fat-free frozen whipped topping, thawed
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat together the cream cheese and the SPLENDA(R) Granulated Sweetener, add the pumpkin and the spices. Beat in egg whites one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a knife inserted in the center comes out clean. Let cool then top with whipped topping.
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