• 4bc9cc1d464725457c3f2a641cedcb76

Pumpkin Layer Cheesecake

Calories 354 Protein 5 g Carbohydrates 18 g Fat 21 g Cholesterol 92 mg Sodium 244 mg Potassium 130 mg Phosphorus 80 mg Calcium 57 mg Fiber .6 g

Prep
Cook
Serves 10people
Ingredients
1-1/4
cups graham cracker crumbs
5
tbsp granulated sugar
3
tbsp unsalted margarine, melted
16
oz cream cheese, softened
1/4
cup Splenda® No Calorie Sweetner, granulated
1/2
tsp vanilla extract
2
eggs
1/2
cup canned pumpkin puree
3/4
tsp pumpkin pie spice
Directions
1.
Preheat oven to 350º F.
2.
In a medium bowl combine grahan cracker crumbs, 1 tablespoon sugar and melted margarine. Press into bottom or a 9" spring form pan and bake for 8 minutes. Set aside to cool.
3.
In a large bowl, combine cream cheese, Splenda, remaining 4 tablespoons sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs one at a time.
4.
Set aside one cup of the cream cheese mixture and pour remaining mixture over pie crust in spring form pan.
5.
Combine the cup of cream cheese mixture with pumpkin puree and pumpkin pie spice. Pour over top of the cream cheese filling in the spring form pan.
6.
Bake for 30 minutes, or until center of pie is almost set.
7.
Cool pie to room temperature. Cover and refrigerate until chilled.

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