Nutritional Info
- 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
View full nutritional breakdown of Made Over Pumpkin Cheesecake calories by ingredient
Made Over Pumpkin Cheesecake
Submitted by: MOMTO3BOYZ2000Introduction
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. 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.Number of Servings: 14
Ingredients
-
CRUST:
1 cup graham cracker crumbs
1 Tbsp sugar substitute (I used Truvia)
1/4 margarine
FILLING:
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
2 eggs
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmet
TOPPING:
2 cups (16 oz) Reduced Fat sour cream
2 Tbsp sugar substitute
1 tsp vanilla extract
14 walnut halves
Directions
Directions:
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.
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.
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