Splenda Pumpkin Cheesecake - cooking recipe

Ingredients

Crust
1 cup crumbled ginger snaps or 1 cup graham cracker
2 tablespoons light margarine, melted
Filling
16 ounces light cream cheese
14 ounces pumpkin
4 eggs
12 ounces part skim evaporated milk
3/4 cup Splenda granular, sugar substitute
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove

Preparation

For crust: Combine crumbs and melted margarine. Press into bottom of 9.
inch springform pan. Place in freezer while preparing filling.
For filling: In large mixing bowl with mixer at medium speed, beat cream.
cheese until soft and creamy. Add remaining ingredients; beat at low.
speed until blended and smooth, about 1 minute.
Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
sides begin to pull away from pan and filling is set.
Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
on rack to room temperature. Cover; refrigerate for 2 hours or until.
serving time.