Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
• Butter (for greasing pan) • ½ cup pecans, coarsely chopped • 2 (8oz) packages fat free cream cheese, softened • ¾ cups Stevia• 2 tsp. vanilla extract • 1 ½ cups pure canned pumpkin • ½ cup FAGE 0% yogurt • 4 eggs • 1 ½ tsp. cinnamon • 1 tsp. ginger • ½ tsp. nutmeg • ¼ tsp. cloves • ¼ tsp. salt
Instructions:
1. Preheat oven to 300°F.
2. Butter the bottom and sides of 9 ½ inch spring form cheesecake pan.
3. Sprinkle the bottom of the pan with chopped pecans, distribute evenly.
4. Beat Stevia, vanilla extract, and cream cheese in a mixing bowl with electric mixer until fluffy.
5. Add pumpkin and yogurt, mixing thoroughly on medium speed.
6. Add in eggs one at a time, mixing well after each.
7. Mix in spices and salt.
8. Pour batter over the nuts in the pan and bake for 1 hour and 20-30 minutes (test center: knife placed in center should come out clean).
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JACLYN1773.
1. Preheat oven to 300°F.
2. Butter the bottom and sides of 9 ½ inch spring form cheesecake pan.
3. Sprinkle the bottom of the pan with chopped pecans, distribute evenly.
4. Beat Stevia, vanilla extract, and cream cheese in a mixing bowl with electric mixer until fluffy.
5. Add pumpkin and yogurt, mixing thoroughly on medium speed.
6. Add in eggs one at a time, mixing well after each.
7. Mix in spices and salt.
8. Pour batter over the nuts in the pan and bake for 1 hour and 20-30 minutes (test center: knife placed in center should come out clean).
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JACLYN1773.
Nutritional Info Amount Per Serving
- Calories: 130.6
- Total Fat: 5.8 g
- Cholesterol: 57.3 mg
- Sodium: 352.0 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.0 g
- Protein: 9.7 g
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