Dessert

Toffee-Pumpkin Cheesecake is for Dessert.

Toffee-Pumpkin Cheesecake takes several minutes to prepare.

Toffee-Pumpkin Cheesecake takes several minutes to cook.

Toffee-Pumpkin Cheesecake makes 12 servings.

The ingredients for Toffee-Pumpkin Cheesecake are:

2 cups cinnamon graham cracker crumbs
1/2 cup country crock + calcium
1 (8oz) pkg fat free cream cheese, softened
1 (8oz) pkg light cream cheese, softened
1/2 cup splenda
1 tsp vanilla
2 eggs
3/4 cup all whites egg substitute
1 1/4 cup toffee bits
1 (15oz) can pumpkin
3/4 cup fat free evaporated milk
2/3 cups splenda
1/2 tsp cinnamon
1/4 tsp pumpkin pie seasoning
1/8 tsp salt
fat free cool whip for topping

Here is how you make Toffee-Pumpkin Cheesecake:

Heat oven to 300 degrees. Spray a 9 or 10?? springform pan with cooking spray. In a small bowl, mix crumbs and margarine. Press in bottom of pan. Bake 15 minutes. Remove from oven and set aside.In large bowl, beat cream cheeses, 1/2 cup splenda and vanilla until smooth. Beat in 1 of the eggs and 1/4 cup egg substitute. Stir in 1 cup of the toffee bits. Spread over crust. In another bowl, mix pumpkin, evaporated milk, 2/3 cup splenda, cinnamon, pumpkin pie seasoning, salt and remaining egg and 1/2 cup egg substitute just until blended. Slowly and carefully spoon over cheesecake layer. Bake for 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Toffee-Pumpkin Cheesecake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 320.1

• Total Fat: 16.3 g
• Cholesterol: 48.8 mg
• Sodium: 466.8 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 2.0 g
• Protein: 9.1 g