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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
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Made Over Pumpkin Cheesecake

Submitted by: MOMTO3BOYZ2000

Introduction

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.






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