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To make the crust:
Preheat oven to 350°F. Spray a 9” springform pan with cooking spray.
In a bowl, combine all ingredients and mix until the crumbs are evenly moist. Firmly press onto bottom of prepared springform pan.
Bake 12–15 minutes or until lightly browned and firm. Cool.
To make the filling:
In a bowl using an electric mixer, blend cream cheese and Splenda Sweetener until creamy. Add flour and spices and mix on medium speed until smooth.
Add pumpkin and mix on medium speed until well blended and smooth.
Turn mixer on low and slowly add egg substitute, half-and-half, and vanilla extract; blend well.
Pour over prepared crust. Bake for 50–60 minutes or until center is slightly firm. Cool completely.
To make the topping:
In a bowl, combine all ingredients and blend until smooth.
Pour over top of cheesecake and spread evenly. Return to oven and bake for 15 minutes.
Remove from oven and cool about 30 minutes on a wire rack. Refrigerate 4–6 hours or overnight.