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Splenda Pumpkin Cheesecake
Make 12 servings

~ CRUST ~

1 cup graham cookie crumbs
2 TBLSP. real butter

~ FILLING ~

2 pkgs. cream cheese â€" 8 oz. each soft
1 can pumpkin â€" 14 oz. can
4 eggs
1 can evaporated milk
¾ cup Splenda granular sweetener
1 tsp. vanilla
½ tsp. ground ginger
¼ tsp. nutmeg
1/8 tsp. cloves

For crust: Combine crumbs & melted butter. Press into the bottom of a 9-inch springform pan. Place into the freezer while preparing the filling. For filling: In a large mixing bowl with a mixer at medium speed, beat cream cheese until soft & creamy. Add remaining ingredients; beat at low speed until well-blended & smooth for about 1 minute. Pour filling into the chilled crust. Bake at 350 degrees for about 55 minutes or until the sides begin to pull away from the pan & the filling has set. Cool for about 15 minutes, then run a knife around the sides of the pan to loosen cake. Cool on a rack at room temperature. Cover & refrigerate for about 2 hours or until serving time. Per serving â€" 217 calories & 13.6 grams fat

Thanks for sharing this!

I want to thank JUDY for sending me something ... about my recipe and so I am going to repost it as all those extra things that are showing up are something that I placed there so ... here is the same recipe: 

Crust:
3/4 cup gingersnap or graham cracker cookie crumbs
1/4 cup chopped pecans
2 tablespoons butter, melted

Filling:
2 pkgs (8 oz each) light cream cheese
1 can (14 oz) pumpkin
4 eggs
1 can evaporated milk
3/4 cup Splenda granular sweetener
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

For crust: Combine crumbs, nuts and melted butter. 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 overnight or until serving time, at least 6 hours.

Servings: 12

Amount per Serving

Calories: 183 
Carbohydrates: 21g
Dietary Fiber: 1g
Sugars: 15g
Fat: 6g
Saturated: 2g
Trans: 0g
Sodium: 356mg
Protein: 11g

Ohhhhh, I'm going to make this for sure!!!  Sounds yummy!

Thank you TBEAR