Pumpkin Cheese cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
cinnamonground gingernutmeg saltvanilla extract2 whole eggs 4 egg whitesmaple syrupcanned pumpkin ( I use organic)15 oz non fat ricotta cheese4 4 oz of fat free cream cheese
Combine cinnamon, ginger, nutmeg and salt (optional) in small bowl Set aside
Lightly beat vanilla, eggs, and maple syrup in a small bowl Set aside.
In a blender or food procesor, compine pumpkin and cheese until smooth. Alternate adding egg mixture and spice mixture . (If you don't have a food processor, a blender will work, but mix eggs first, then gradually add pumpkin mixture. Mix well, app 3 minutes.
Bake in preheated oven at 425 for 15 minutes. Reduce temp to 350. Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on baking rack for about 2 hours. Server room temp or chilled. Do not freeze; filling will separate.
Serving Size: 9 by 13 pan 12 large pieces
Number of Servings: 12
Recipe submitted by SparkPeople user DETERMINED56.
Lightly beat vanilla, eggs, and maple syrup in a small bowl Set aside.
In a blender or food procesor, compine pumpkin and cheese until smooth. Alternate adding egg mixture and spice mixture . (If you don't have a food processor, a blender will work, but mix eggs first, then gradually add pumpkin mixture. Mix well, app 3 minutes.
Bake in preheated oven at 425 for 15 minutes. Reduce temp to 350. Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on baking rack for about 2 hours. Server room temp or chilled. Do not freeze; filling will separate.
Serving Size: 9 by 13 pan 12 large pieces
Number of Servings: 12
Recipe submitted by SparkPeople user DETERMINED56.
Nutritional Info Amount Per Serving
- Calories: 157.0
- Total Fat: 7.5 g
- Cholesterol: 163.3 mg
- Sodium: 174.2 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.2 g
- Protein: 12.7 g
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