Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
FILLING3 pkg of light cream cheese3 eggs1/4 cup of sugar 1/2 cup of splenda1 cup of pumpkin pie filling1 tsp cinnamon1/4 tsp of nutmeg1 tsp of vanilla extractDash of ground clovesCRUST1 1/4 cups of graham crumbs3 tbsp of non hydrogenated margarine
Mix the graham crumbs and melted margarine and press into bottom of spring form pan. Place in the fridge or freezer to cool and harden.
Soften cream cheese and mix well with splenda and sugar. Add eggs one at a time. Add remaining ingredients and mix. Pour unto crust and bake for 45 minutes at 350 or until the center is almost set. Let cool and refridgerate for 4 hours before serving.
*If you want to make it a little fancier. Remove one cup of the filling before you add the spices and pumpkin and swirl over the top, cutting with a knife.
Number of Servings: 16
Recipe submitted by SparkPeople user DHGREINER.
Soften cream cheese and mix well with splenda and sugar. Add eggs one at a time. Add remaining ingredients and mix. Pour unto crust and bake for 45 minutes at 350 or until the center is almost set. Let cool and refridgerate for 4 hours before serving.
*If you want to make it a little fancier. Remove one cup of the filling before you add the spices and pumpkin and swirl over the top, cutting with a knife.
Number of Servings: 16
Recipe submitted by SparkPeople user DHGREINER.
Nutritional Info Amount Per Serving
- Calories: 207.8
- Total Fat: 10.8 g
- Cholesterol: 62.4 mg
- Sodium: 384.8 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.1 g
- Protein: 6.8 g
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