Splenda Pumpkin Cheesecake Recipes

SPLENDA PUMPKIN CHEESECAKE

Steps:

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

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°F.
• In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
• Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
• Add pumpkin and spices to remaining batter and stir until blended.
• Carefully spread pumpkin layer over first layer.
• Bake in preheated oven 35-45 minutes or until center is almost set.
• Allow to cool, then chill several hours or overnight.
• Serve with whipped cream if desired and wait for compliments.
• I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.