Fat free crustless pumpkin cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
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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