Whitedove463’s Heart Healthy Gingersnap Pumpkin Cheesecake

Today's recipe comes from Gamesviller Whitedove463 who wanted to share a wholesome holiday treat, her delicious Heart Healthy Gingersnap Pumpkin Cheesecake. Here's what she had to add about her calorie-conscious dish, "Here is a yummy recipe that is sugar-free for those with special diabetic needs. I wanted to share this recipe so that those of us with dietary restrictions wouldn't be left out and can enjoy all the fun of eating a scrumptious cheesecake." Here's what you'll need to put together her (still) decadent dessert:

Crust Ingredients:

• 3/4 cup Gingersnap cookie crumbs
• 3/4 cup Crushed fat free graham crackers
• 2 tbsp Splenda no calorie sweetener
• 1/4 cup Unsalted butter, melted

Cheesecake Ingredients:

• 3 (8-ounce) Blocks fat free cream cheese, softened
• 1/2 cup Splenda no calorie sweetener
• 1 1/2 cups Canned solid pack pumpkin
• 1 tbsp Molasses
• 1/2 cup Nonfat evaporated milk
• 1/3 cup Maple syrup
• 1 tbsp Vanilla extract
• 3/4 tsp Ground cinnamon
• 1/2 tsp Ground allspice
• 4 large eggs

Instructions:

Preheat the oven to 325° F. then grease and lightly flower an 8-inch springform pan. Using a baggie crunch up and combine gingersnaps, graham crackers, 2 tbsp Splenda. Place mixture in a large bowl and add melted butter. Press mixture on the the bottom and two inches up the sides of the pan to form the crust.

With an electric mixer beat cream cheese and remaining Splenda until light and fluffy. Stir in pumpkin mix then mix in molasses, evaporated milk, maple syrup, cinnamon, nutmeg, allspice and vanilla. Beat in eggs one at a time, mixing until smooth. Pour batter into prepared crust and bake for 90 minutes or until center of cheesecake is set. Allow to cool in pan for 30 minutes then refrigerate overnight. Makes eight servings.

Full prep and cool time: 140 minutes to prep, bake and cool

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