Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
2 cups low fat ricotta cheese1 can (15oz) pumpkin puree 1/2 cup sugar free maple syrup5 TBSP sugar substitute 1 tsp pumpkin pie spice1 tsp vanilla extract3/4 cup vanilla protein powder (3 scoops) 1 ready crust reduced fat graham cracker crust 1 cup cool whip free
servings 8. Preheat oven to 400 F. In a large bowl, combine ricotta cheese, pumpkin puree, maple syrup, sugar substitute, pumpkin pie spice, vanilla extract and protein powder ( mix well).
Pour the filling into the crust and smooth it with the back of a spoon to even out. Bake until the filling is set, about 40 minutes (it always takes about 2 hours). You'll know it's done when you can stick a toothpick into the center and it comes out clean. Slice into 8 slices and place each on a small plate and top with a dollop of cool whip. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user BAREFOOTJON.
Pour the filling into the crust and smooth it with the back of a spoon to even out. Bake until the filling is set, about 40 minutes (it always takes about 2 hours). You'll know it's done when you can stick a toothpick into the center and it comes out clean. Slice into 8 slices and place each on a small plate and top with a dollop of cool whip. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user BAREFOOTJON.
Nutritional Info Amount Per Serving
- Calories: 262.5
- Total Fat: 8.6 g
- Cholesterol: 38.5 mg
- Sodium: 225.8 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.5 g
- Protein: 17.6 g
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