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Add a photoServings: 12
Ingredients
- 1 c. ginger or possibly graham cookie crumbs
- 2 Tbsp. light margarine, melted
- 2 pkt (8 ounce each) light cream cheese
- 1 can (14 ounce) pumpkin
- 4 x Large eggs
- 1 can evaporated partly skimmed lowfat milk
- 3/4 c. Splenda granular sweetener
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp grnd ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
Directions
- 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 till soft and creamy. Add in remaining ingredients; beat at low speed till blended and smooth, about 1 minute.
- Pour filling into chilled crust. Bake at 350F for 55 min or possibly till sides begin to pull away from pan and filling is set.
- Cold 15 min, then run knife around sides of pan to loosen cake. Cold on rack to room temperature. Cover; chill for 2 hrs or possibly till serving time.
- Makes 12 servings, each 217 calories and 13.6g fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 159 | |
| Calories from Fat 97 | 61% |
| Total Fat 10.79g | 13% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.35g | |
| Cholesterol 89mg | 30% |
| Sodium 233mg | 10% |
| Potassium 130mg | 4% |
| Total Carbs 3.88g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.68g | 0% |
| Protein 11.54g | 18% |
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