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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 127.6
  • Total Fat: 1.7 g
  • Cholesterol: 13.5 mg
  • Sodium: 549.7 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 5.5 g
  • Protein: 16.3 g

View full nutritional breakdown of Hungry Girl Pumpkin Cheesecake calories by ingredient
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Hungry Girl Pumpkin Cheesecake

Submitted by: STEPH*LOUISE

Introduction

Like it needs a description! hahaha
Like it needs a description! hahaha

Number of Servings: 12

Ingredients

    For Crust
    2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
    1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
    3 tbsp. Splenda No Calorie Sweetener (granulated)
    1 tsp. cinnamon

    For Filling
    32 oz. fat-free cream cheese, room temperature
    1 cup fat-free liquid egg substitute (like Egg Beaters Original)
    1 cup canned pure pumpkin
    1 cup Splenda No Calorie Sweetener (granulated)
    1/4 cup light brown sugar (not packed)
    1 tsp. vanilla extract
    1 tsp. pumpkin pie spice

    For Topping
    3/4 cup fat-free sour cream (I USE DANNON LIGHT AND FIT VANILLA YOGURT. THAT'S WHAT THIS IS CALCULATED WITH!!!)
    1/4 cup Splenda No Calorie Sweetener (granulated)
    1/2 tsp. vanilla extract

Directions

irections:
Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.

MAKES 12 SERVINGS

Number of Servings: 12

Recipe submitted by SparkPeople user STEPH*LOUISE.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • We have made this for the last couple of years to rave reviews. We usually cheat and use a graham cracker premade pie crust from the store and just top with fat free cool whip but make the filling the same way. It turns out great! - 10/21/11

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