For Thanksgiving this year I made a real spring form cheesecake for the first time. I was pretty nervous but it ended up not being so bad. I found online a few pumpkin cheesecake recipes and settled on coming up with a skinny version that tastes like Cheesecake Factory's pumpkin cheesecake. Yeah, you heard me right. You can thank me later.
Ingredients:
Crust
-1 1/2 cups low fat graham cracker crumbs
-5 tablespoons of butter, melted (I use I Cannot Believe It's Not Butter sticks which are 1/2 ICBINB and 1/2 butter)
-1 tablespoon Splenda
Cheesecake Filling
-Three 8 ounce packages of 1/3 less fat cream cheese, softened
-1/2 cup sugar
-1/2 cup Splenda
-1 teaspoon vanilla
-1 cup fresh or canned pumpkin
-3 egg whites
-1/2 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1/4 teaspoon allspice
Optional Topping
-Whipped Cream
Mix together crust ingredients until coated and crumbly.
Press crust into a spring form pan. Bake at 350 degrees for 5 minutes.
Combine cream cheese, sugar, Splenda, and vanilla in a large bowl. Mix in an electric mixer until smooth. Add pumpkin, egg whites, and spices, and beat until smooth and creamy.
Pour mixture over the crust.
![](http://4.bp.blogspot.com/-7Yu1m_bfs5k/ULqq3u1Yj1I/AAAAAAAATUo/KtKGGLKGna4/s640/Pumpkin+Cheesecake-5.jpg)
Bake at 350 degrees for 60-70 minutes.
Once cooled, refrigerate and remove from pan. Serve chilled with whipped cream if desired.
*****
Feel free to grab this button if you are the plan ahead blog post type of girl like me! Can't wait! So much fun!