Pumpkin Pie Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
One can of sugar free canned pumpkin (about 12 ounces total) 1 pkg Fat Free Ricotta (8 oz.)1 pkg FF Cream Cheese) (8 oz)2 cups Splenda 1 teaspoon vanilla extract Eggbeaters equivalent to 8 eggs dash salt 2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/4 teaspoon All Spice2 cups Fat Free evaporated milk
Preheat oven to 350 degrees.
Cream Cheese Layer:
In a mixing bowl, combine the 2 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well. Beat in half of Eggbeaters (4 eggs worth) Pour the mixture into a spring form baking pan lined with Parchment paper and sprayed with Non-stick cooking spray.
Pumpkin Layer:
In a large bowl, mix the pumpkin, 1 cup of Splenda, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).
Blend in other half of Eggbeaters (4 eggs worth)
Mix in the 2 cups of evaporated milk.
Pour the pumpkin mixture over cream cheese layer that is already in the pie pan. Do not stir it in; don’t worry about floating it on top. Just gently pour it in.
Bake at 350° for about 70 minutes; possibly another 10 minutes (until it has slightly firmed up). The cream cheese layer may bubble up to the surface some; that's fine.
Cool the pumpkin pie and refrigerate it! Serve with No Fat Whipped Topping if desired.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user THRASHER2006.
Cream Cheese Layer:
In a mixing bowl, combine the 2 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well. Beat in half of Eggbeaters (4 eggs worth) Pour the mixture into a spring form baking pan lined with Parchment paper and sprayed with Non-stick cooking spray.
Pumpkin Layer:
In a large bowl, mix the pumpkin, 1 cup of Splenda, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).
Blend in other half of Eggbeaters (4 eggs worth)
Mix in the 2 cups of evaporated milk.
Pour the pumpkin mixture over cream cheese layer that is already in the pie pan. Do not stir it in; don’t worry about floating it on top. Just gently pour it in.
Bake at 350° for about 70 minutes; possibly another 10 minutes (until it has slightly firmed up). The cream cheese layer may bubble up to the surface some; that's fine.
Cool the pumpkin pie and refrigerate it! Serve with No Fat Whipped Topping if desired.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user THRASHER2006.
Nutritional Info Amount Per Serving
- Calories: 110.2
- Total Fat: 1.4 g
- Cholesterol: 8.8 mg
- Sodium: 242.7 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.6 g
- Protein: 11.9 g
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