Pumpkin Cheesecake Recipe (Reduced Fat, No Sugar added)

Pumpkin Cheesecake Recipe - Reduced Fat, No Sugar Added
Preparation Time:
Bake Time:
Makes: 		30 minutes
45 minutes
12 servings		 Directions:

Crust
  1. Cream butter and Splenda® until fluffy.
  2. Add Vanilla Ice Cream and water and blend.
  3. Add flour and mix well.
  4. Press dough into bottom and 2 inches up sides of a 9-inch spring-form pan.
  5. Bake at 350°F for 5 minutes.
Filling
  1. Blend together Splenda® and Vanilla Ice Cream. Add cream cheese and mix at low speed for 1 minute. Scrape bowl and mix 30 seconds on medium speed.
  2. Add pumpkin and spices and mix until well incorporated, scraping bowl with spatula as needed.
  3. Pour filling into crust.
  4. Bake at 350°F for 45 minutes or until firm.
  5. Let cool before removing sides of pan.
Dietary Exchanges:
  • 1 Starch
  • ½ Lean Meat
  • 2 Fat
Nutrient Content Claims:
  • Good Source of Protein
  • Excellent Source of Vitamin A
  • Good Source of Iron

Ingredients:
Crust

1/3 cup
1/3 cup
1 1/2 tbsp
1/4 cup
1 1/4 cup

Filling

3/4 cup
3 tbsp
2-8 oz. packages
1 - 16 oz can
3/4 tsp each

Soft Butter
Splenda®, granular
Vanilla Ice Cream
Water
Flour



Splenda®, granular
Vanilla Ice Cream
Reduced Fat Cream Cheese
Pumpkin
Cinnamon, Cloves, Ginger, and Nutmeg