Ingredients
Crust
1 cup ginger snaps1 1/2 teaspoons cinnamon
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup light butter, melted
Filling
3 (8 ounce) packages fat free cream cheese
2 (8 ounce) packages reduced fat cream cheese
1 1/2 cups SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons all-purpose flour 2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon ground ginger
1 pinch ground cloves
1 (15 ounce) can pumpkin puree
1/4 cup fat free half-and-half
3 eggs
1 tablespoon vanilla
Directions
Preheat oven to 350 degrees F. Spray a 9-inch spring form pan with baking spray. Set aside.
Mix crust ingredients together and firmly press onto bottom of prepared spring form pan. Bake 12-15 minutes or until lightly browned and firm. Cool.
Blend together cream cheese, SPLENDA® Granulated Sweetener, flour and spices on medium speed in an electric mixer until cream cheese is smooth and lump free. Scrape sides of bowl. Add pumpkin. Mix on medium speed until well blended. Scrape sides of bowl and mix until mixture is smooth and lump-free.
Turn mixer on low and slowly add half-and-half, eggs and vanilla. Blend until well mixed.
Pour over prepared crust. Bake in preheated 350 degrees F oven 50-60 minutes or until center is slightly firm. Remove from oven and cool.
