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Preheat oven to 350 degrees. Crush nuts & Splenda in food processor until finely chopped. Add melted butter & process until moist.
Cut a circle out of parchment or wax paper to fit the bottom of your spring form pan (9x2 1/2"). Spray with non-stick cooking spray. Press the nut mixture onto the bottom of a
spring form pan and 1 inch up the sides.. Bake 10 minutes or until golden. Cool. Use tin foil to wrap the bottom and the sides of the
spring form pan in double thickness.
In a medium bowl. Beat cream cheese, Splenda, cinnamon & ginger until smooth. Add pumpkin, beat until well blended. Add eggs & vanilla, beat until smooth. Pour into crust. Set
spring form pan into a roasting pan, fill it with hot water about an inch high.
Bake about 1 hour and 30 minutes or until top starts set & turns golden. Cool 15 minutes and run a knife around the sides to loosen the cake from the pan. Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.
For low-fat version:
use low-fat or fat-free cream cheese, no nuts, and 4 egg whites.
Fat: 43.7 g
Carbs: 8.2 g
Protein: 9 g
Low-fat version: (using fat-free Cream cheese, no nuts and egg whites.)
Fat: 5.8 g
Carbs: 7.5 g
Protein: 11.8 g