Lite Pumpkin CheesecakeSubmitted by: JMRACHKO
Introductionlight but tasty, no-crust cheesecake light but tasty, no-crust cheesecake
24 oz. nonfat cream cheese (bar type) at room temperature
3/4 cup canned pumpkin
1/2 cup sugar
1 tsp vanilla extract
3/4 cup egg substitute (equal to 3 eggs)
1/2 tsp cinnamon
1/4 tsp ground cloves
2 Tbsp cornflake crumbs (optional)
Lite Cool Whip (optional)
-In a large bowl, combine cream cheese, pumpkin, sugar, and vanilla. Using an electric mixer, beat at high speed until blended.
-On low speed, beat in the egg substitute and spices. Increase speed to high and continue to beat until well blended.
-Spray a 9" pie pan with nonstick cooking spray. Add cornflake crumbs (optional) to the pan and shake lightly to coat bottom and sides. Pour in the cream cheese mixture.
-Bake for 45 minutes, or until center is set but not firm. Cool on wire rack.
-Store in refrigerator several hours before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user JMRACHKO.