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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 207.4
  • Total Fat: 3.5 g
  • Cholesterol: 10.2 mg
  • Sodium: 481.6 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 7.6 g
  • Protein: 13.2 g

View full nutritional breakdown of Lighter Double Layer Pumpkin Cheesecake calories by ingredient
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Lighter Double Layer Pumpkin Cheesecake

Submitted by: JENNH516
Lighter Double Layer Pumpkin Cheesecake

Introduction

This is a lighter take on my favorite Thanksgiving pie. I make it every year. Now you don't have to feel guilty for enjoying cheesecake! This is a lighter take on my favorite Thanksgiving pie. I make it every year. Now you don't have to feel guilty for enjoying cheesecake!
Number of Servings: 8

Ingredients

    2 (8 ounce) packages cream cheese, softened
    1/2 cup Splenda for baking
    1/2 teaspoon vanilla extract
    1/2 cup Egg Beaters
    1/2 cup pumpkin puree
    6 tbsp apple butter
    2 cups Fiber One
    4 tbsp light margaring (Brummel & Brown)

Directions

1. Preheat oven to 350 degrees F.
2. In a food processor grind Fiber One to a breadcrumb- like consistency.
3. Stir in butter and press into a 9" pie pan.
4. In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs.
5. Reserve 1 cup of cream cheese mixture and set aside.
6. Pour remaining mixture into pie crust and chill for 10 minutes.
7. Into the reserved cream cheese mixture, stir pumpkin puree and apple butter.
8. Pour over the top of the chilled filling in the crust.
9. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight
10. Serve with fat free whipped cream or cool whip.

** Makes 8 servings **

Number of Servings: 8

Recipe submitted by SparkPeople user JENNH516.






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