Pumpkin Cheesecake

Crust ingredients

• 1¼ cups graham cracker crumbs
• ¼ cup water

Cheesecake ingredients

• 18 oz low-fat cream cheese
• 1¼ cups fructose
• ⅓ cup skim milk
• 4 tablespoons cinnamon
• 2 tablespoons nutmeg
• 2½ teaspoons clove
• 6 sheets gelatin
• 4 cups canned pumpkin

Crust directions

1. Combine water and cracker crumbs.
2. Spray cake pan with your preferred cooking spray.
3. Press into 10-inch spring form cake pan and set aside.

Cheesecake directions

1. Cream together cream cheese and sugar.
2. Fold in the pumpkin.
3. Soften the gelatin in warm skim milk.
4. Quickly fold gelatin into the cheese/pumpkin mixture.
5. Pour into prepared pan and refrigerate overnight.
6. Slice into 16 pieces and serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 207/32g/5g/8g/1g