- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 154.5
- Total Fat: 10.3 g
- Cholesterol: 47.3 mg
- Sodium: 244.5 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.1 g
- Protein: 6.1 g
Made Over Pumpkin CheesecakeSubmitted by: MOMTO3BOYZ2000
IntroductionI saw this recipe for the original version online and wanted to make it for my husband, but didn't want all the extra fat and calories you will find in a cheese cake. I saw this recipe for the original version online and wanted to make it for my husband, but didn't want all the extra fat and calories you will find in a cheese cake.
1 cup graham cracker crumbs
1 Tbsp sugar substitute (I used Truvia)
1 (8 oz) pkg Fat Free cream cheese
1 (8oz) pkg Reduced Fat Cream Cheese
3/4 cup sugar substitute
1 can (15 oz) solid-pack pumpkin
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmet
2 cups (16 oz) Reduced Fat sour cream
2 Tbsp sugar substitute
1 tsp vanilla extract
14 walnut halves
In a small bowl, combine the graham cracker crumbs and sugar substitute; stir in margarine. Press into the bottom of a 9-in springform pan; chill.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, and spikces.
Pour into crust. Place pan on a baking sheet. Bake at 350 degrees for 50 minutes.
Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer
Refrigerate overnight. Remove sides of pan. Garnish each slice with a walnut half. Refrigerate leftovers.
Yields approximately 14 servings.
Number of Servings: 14
Recipe submitted by SparkPeople user MOMTO3BOYZ2000.