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Pumpkin-Maple Crustless Cheesecake

Name: Pumpkin-Maple Crustless Cheesecake
Prep time: 15 min
Total time: 6 h
Cuisine: Cakes, Fall Flavors Recipes, Holiday Recipes
Ingredients: 3 (8-ounce) packages nonfat cream cheese, softened; ⅓ cup Splenda® Brown Sugar Blend; 3 large eggs; 1 (15-ounce) can pumpkin puree; ½ cup lowfat maple or vanilla yogurt; 2 tablespoons all-purpose flour; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon imitation maple or rum flavoring; 1 teaspoon vanilla extract; ¼ cup thinly sliced crystallized ginger, for garnish

Makes 12 servings Calories 130 Prep Time 15 minutes Total Time 6 hours Made with Splenda® Brown Sugar Blend

Ingredients

3 (8-ounce) packages nonfat cream cheese, softened

⅓ cup Splenda® Brown Sugar Blend

3 large eggs

1 (15-ounce) can pumpkin puree

½ cup lowfat maple or vanilla yogurt

2 tablespoons all-purpose flour

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon imitation maple or rum flavoring

1 teaspoon vanilla extract

¼ cup thinly sliced crystallized ginger, for garnish

Nutrition Info Per Serving

Serving Size: 1 slice (1/12 cheesecake)

Calories	130
Total Fat	2.5g
Saturated Fat	1g
Cholesterol	60mg
Sodium	420mg
Total Carbs	16g
Dietary Fiber	1g
Sugars	7g
Protein	11g

Instructions

Preheat oven to 350°F. Spray the bottom and sides of a 9” springform pan with cooking spray.
In a bowl using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time.
Add pumpkin, yogurt, flour, cinnamon, ginger, maple flavoring, and vanilla extract; mix until smooth and thoroughly combined.
Pour filling into prepared pan. Bake until outer edge of cheesecake is puffy and center is slightly wobbly, about 1 hour and 10 minutes.
Remove from oven and run a thin metal spatula around the cheesecake to loosen; do not remove ring. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours.
Remove 1 hour before serving. When ready to serve, carefully remove ring. Use a wet knife to cut into 12 wedges (wipe knife clean between cuts). Garnish with crystallized ginger, if desired.