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Pumpkin-Fig cheesecake � 16 -- e-w

Source of Recipe

Best Recipes Diabetic Cooking 2003
Pumpkin-Fig cheesecake � 16 -- e-w
Plan ahead�needs to refrigerate 4 to 6 hours or better overnight.
Serves: 16

12 nonfat fig bar cookies
2 8-oz. pkgs. fat-free cream cheese, softened
1 8-oz. pkg. reduced-fat cream cheese, softened

1 15-oz. can pumpkin
1 c. Splenda Granular
1 c. cholesterol-free egg substitute
1/2 c. nonfat evaporated milk
1 T. vanilla
2 tsp. pumpkin pie spice mix
1/8 tsp. salt

1/2 c. chopped dried figs
2 T. walnut pieces

Preheat oven to 325�. Lightly coat 8-9-inch springform baking pan with nonstick cooking spray.

Break up cookies with fingers, then chop by hand with knife �or- process in food processor until crumbly. Lightly press crust onto bottom and sides of pan. Bake 15 minutes; cool slightly while preparing filling.

Filling:
In a large bowl, beat cream cheese with mixer on HIGH speed until smooth. Add the next
7 ingredients. Beat until smooth. Spread filling evenly over crust.

Place springform pan on baking sheet. Bake 1 hour and 15 minutes or until top begins to crack and center moves very little when pan is jiggled. Cool on wire rack to room temperature; refrigerate 4 to 6 hours or overnight before serving.

Just before serving, sprinkle top with figs and nuts.

I slice equals: 157 calories�3 gm fat (2 gm saturated)�22 gm carbohydrate�9 mg cholesterol�2 gm fiber�9 gm protein�291 mg sodium +++EXC: 1-1/2 starch�1 lean meat +++WWP: 3