Pumpkin Cheesecake with Whey Crisp Crust and XF CR
  • Number of Servings: 6
Ingredients
*Becel 64% less calories & 67% less fat, 16 tsp (remove)*Splenda No Calorie Sweetener Granular (for baking), 0.333 cup (remove)BPT Whey Protein Crisps - Chocolate, 27 gram(s) (remove)Water, tap, 30 mL (remove)*Whole Wheat Flour, 1.25 cup (remove)*Cheese, Cream, Fat Free, Philadephia, 16 oz (remove)*E.D. Smith Pure Pumpkin, 454 gram(s) (remove)*cinnamon (spice), 1 tsp (remove)*Spice World Ground Ginger, 1 tsp (remove)*Ground Nutmeg, 1 tsp (remove)Xtreme Formulations - Ultra Peptide Cinnamon Roll, 1 serving (remove)*Splenda brown sugar blend, 36 tsp (remove)
Directions
Crust Directions:

1. Cream butter and sugar until fluffy.
2. Add ground Whey Crisps
3. Add flour and mix well.
4. Press dough into bottom and 2 inches up sides of a 9-inch springform pan.
5. Bake at 350°F for 5 minutes.

Filling Directions:

1. Blend together sugar andd cream cheese and mix at low speed for 1 minute. Scrape bowl and mix 30 seconds on medium speed.
2. Add pumpkin and spices and mix until well incorporated, scraping bowl with spatula as needed.
3. Pour filling into crust.
4. Bake at 350°F for 50 minutes or until firm.
5. Let cool before removing sides of pan.

Serving Size: 8 Slices

Number of Servings: 6

Recipe submitted by SparkPeople user LAKERGREAT1.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 346.3
  • Total Fat: 5.5 g
  • Cholesterol: 16.7 mg
  • Sodium: 689.0 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 21.7 g

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