SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.7
  • Total Fat: 0.6 g
  • Cholesterol: 10.2 mg
  • Sodium: 367.9 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 12.0 g

View full nutritional breakdown of Lite Pumpkin Cheesecake calories by ingredient
Report Inappropriate Recipe

Lite Pumpkin Cheesecake

Submitted by: JMRACHKO

Introduction

light but tasty, no-crust cheesecake light but tasty, no-crust cheesecake
Number of Servings: 12

Ingredients

    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)


Directions

-Preheat oven to 325 degrees Fahrenheit.
-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.
Serves 12.


Number of Servings: 12

Recipe submitted by SparkPeople user JMRACHKO.






Great Stories from around the Web


Rate This Recipe