SPLENDA PUMPKIN CHEESECAKE

[Kitchen Witch]

SPLENDA PUMPKIN CHEESECAKE

Crust 1 cup graham cracker crumbs
1 1/2 teaspoon cinnamon
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1/3 cup light butter, melted

Filling
3-8 oz pkg. fat free cream cheese
2-8 oz pkg. reduced fat cream cheese
1 1/2 cups SPLENDA® No Calorie Sweetener, Granular
3 tablespoons all-purpose flour
2 teaspoons cinnamon
1/2 teaspoons nutmeg
3/4 teaspoon ground ginger
1 pinch of ground clove
1-15 ounce can LIBBY'S® canned pumpkin
1/4 cup fat free half-and-half
1/2 cup egg substitute (e.g. Egg Beaters)
1 tablespoon vanilla

Topping
2 cups reduced fat sour cream
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 teaspoon vanilla
2 drops maple flavor

Crust
Preheat oven to 350° F. Spray a 9-inch springform pan with baking spray. Set aside.
Mix crust ingredients together and firmly press onto bottom of prepared springform pan. Bake 12-15 minutes or until lightly browned and firm. Cool.
Blend together cream cheese, SPLENDA® Granular, 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, Egg Beaters and vanilla. Blend until well mixed.
Pour over prepared crust. Bake in preheated 350° F oven 50-60 minutes or until center is slightly firm. Remove from oven and cool.
Prepare topping. Blend all ingredients together in a small bowl until well mixed. Pour on top of cheesecake and spread evenly. Return to oven and bake for 15 minutes. Remove from oven and cool 20-25 minutes on a wire rack. Chill 4- 6 hours or overnight in the refrigerator. This, like all cheesecakes, is best if prepared a day in advance.