Fat free crustless pumpkin cheesecake

Name: Fat free crustless pumpkin cheesecake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 2 pkg. (8 oz. each) fat free cream cheese; 1/2 cup canned pumpkin; 1/2 cup Splenda; 1/2 tsp. vanilla; 1/2 tsp. ground cinnamon; Dash ground cloves; Dash ground nutmeg; 1/2 cup Egg Beaters

(1)

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 8

Ingredients

2 pkg. (8 oz. each) fat free cream cheese1/2 cup canned pumpkin1/2 cup Splenda1/2 tsp. vanilla1/2 tsp. ground cinnamonDash ground clovesDash ground nutmeg1/2 cup Egg Beaters

Directions

Beat cream cheese, pumpkin, Splenda, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add Egg Beaters; beat just until blended. Pour into lightly sprayed 9" pie pan.

BAKE at 350�F for 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftovers in refrigerator.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LOSINGK.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 74.8
Total Fat: 0.1 g
Cholesterol: 10.2 mg
Sodium: 410.0 mg
Total Carbs: 8.6 g
Dietary Fiber: 0.6 g
Protein: 9.7 g

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Member Reviews

CD8480036
I made this after my friend told me about it. WE LOVED IT! I will definetly make this again - 9/28/11