Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 220.8
- Total Fat: 10.0 g
- Cholesterol: 24.9 mg
- Sodium: 433.6 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.5 g
- Protein: 9.8 g
View full nutritional breakdown of TK's Pumpkin Cheesecake calories by ingredient
TK's Pumpkin Cheesecake
Submitted by: TKOISMEIntroduction
This is a borrowed recipe from ediets. I added 1 package of reduced fat cream cheese rather than using 2 packages of fat free cream cheese. I also used egg substitute rather than two eggs. For a sweeter pie, you can increase the amount of splenda slightly. This is a borrowed recipe from ediets. I added 1 package of reduced fat cream cheese rather than using 2 packages of fat free cream cheese. I also used egg substitute rather than two eggs. For a sweeter pie, you can increase the amount of splenda slightly.Number of Servings: 8
Ingredients
-
1 8oz package Reduced Fat Cream Cheese (1/3 the Fat)
1 8 oz package Fat Free Cream Cheese
1 Reduced Fat Graham Cracker Pie Crust
1/2 c. Egg Substite
1/2 c. Splenda
1/2 t. Vanilla Extract
1/2 c. 100% Pumpkin, canned (not pie mix)
1/2 t. Pumpkin Pie Spice
Directions
Makes 8 servings.
Mix room temperature packages of cream cheese with splenda and vanilla extract. Blend in egg substitute. Separate 1 cup of cream cheese mixture. Pour the remaining mixture into the pie crust.
Mix the1 cup of cream cheese mixture with pumpkin and pumpkin pie spice. Pour on top of the cream cheese mixture. Bake at 325 for 40 minutes or until center is set. Refrigerate for at least 3 hours or overnight.
You can top with cinnamon, or additional pumpkin pie spice and whipped topping. (Additional calories have not been included).
Note: To limit a soggy crust, brush the pie crust with beaten egg white and bake for 5 minutes at 325 before adding pie mixtures.
Number of Servings: 8
Recipe submitted by SparkPeople user TKOISME.
Mix room temperature packages of cream cheese with splenda and vanilla extract. Blend in egg substitute. Separate 1 cup of cream cheese mixture. Pour the remaining mixture into the pie crust.
Mix the1 cup of cream cheese mixture with pumpkin and pumpkin pie spice. Pour on top of the cream cheese mixture. Bake at 325 for 40 minutes or until center is set. Refrigerate for at least 3 hours or overnight.
You can top with cinnamon, or additional pumpkin pie spice and whipped topping. (Additional calories have not been included).
Note: To limit a soggy crust, brush the pie crust with beaten egg white and bake for 5 minutes at 325 before adding pie mixtures.
Number of Servings: 8
Recipe submitted by SparkPeople user TKOISME.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
Member Ratings For This Recipe
-
Very Good
