Slim Pumpkin Cheesecake

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== Description ==
Ideal for fall entertaining, this wonderful cheesecake uses low fat ingredients. Ginger cookies in the crust compliment the pumpkin flavor. Makes 12 servings.
* Contributed by Jenn b aka Mom2sam and Tiny at World Recipes Y-Group
== Ingredients ==
=== Crust ===
* 1 cup (250 ml) ginger cookie crumbs or graham crumbs
* 2 Tbsp (25 ml) light calorie-reduced margarine, melted
=== Filling ===
* 2 package light cream cheese (250 g each)
* 1 can pumpkin (14 oz / 398 ml)
* 4 eggs
* 1 can evaporated partly skimmed milk (160 ml)
* ¾ cup (175 ml) Splenda granular
* 1 tsp (5 ml) cinnamon
* 1 tsp (5 ml) vanilla
* ½ tsp (2 ml) ginger
* ⅓ tsp (1 ml) nutmeg
* ⅛ tsp (0.5 ml) cloves
== Directions ==
=== Crust ===
# Combine crumbs and margarine. 
# Press into bottom of 9 inch spring-form pan. 
# Place in freezer while preparing filling.
=== Filling ===
# In a large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy. 
# Add remaining ingredients and beat at low speed until blended and smooth, about 1 minute.
# Pour filling into crust. 
# Bake at 350 °F for 55 minutes or until sides begin to pull away from pan and filling is set. 
# Cool 15 minutes then run knife around sides to loosen cake from pan. 
# Cool on rack to room temperature. 
# Cover and refrigerate 2 hours or until serving time.
== Nutritional information ==
* 16.9 g Carbohydrate
* 7.5 g Protein
* 13.6 g Fat
* 217 Calories
Category:Cheesecake Recipes
Category:Diabetic friendly Recipes
Category:Thanksgiving