PUMPKIN CHEESE CAKESubmitted by: PAPEBJ
IntroductionI love this treat but if you get it at a resturaunt it is nearly 1000 cals. I love this treat but if you get it at a resturaunt it is nearly 1000 cals.
1/2 box of Cinnamon Grahm Cracker(Low Fat) crumbs
1/2 cup of Libby's pure Pumpkin
3- 8 oz packages of Fat free Cream cheese @ room temp.
1 cup of sugar (can sub splenda for lower cals but doesn't taste as good)
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/4 cup Libby's pure pumpkin
1 1/4 cup Egg substitute (equivilant of 5 large eggs)
1/2 cup heavy whipping cream
Combine grahm craker crumbs and pure pumpkin in bowl and mix untill all crumbs are stuck together.
Transfer mixture to circular pan (springforms work best) and press firmly to create a crust layer across entire pan.
Refrigerate for 30 minutes or greater.
Preheat oven to 350 degrees F
In a large bowl beat cream cheese until smooth.
Add sugar and spices, beat until light in texture
Add pure pumpkin and mix until just blended
Stir in eggs slowly making sure to scrap sides of bowl clean
Stir in cream
Pour filling mixture into crust.
Place pan with crust and filling into the center of a roasting pan. (You may want to cover the bottom half of your pan with foil is you are using a springform pan) Add hot water to roasting pan until halfway up cheescake pan.
Bake in center of oven until cheescake is firm to the touch (45-55 minutes)
Remove cheescake pan from roasting pan and cool on wire rack for 45 minutes.
Cover and refrigerate for at least 4 hours.
Carefully remove from pan and place on serving plate.
Top with your choice of whip cream and or carmel sauce.
Makes 12 servings.
Good for 4-5 days in refrigerator up to 2 weeks in freezer
Number of Servings: 12
Recipe submitted by SparkPeople user PAPEBJ.