Toffee-Pumpkin Cheesecake
- Number of Servings: 12
Ingredients
2 cups cinnamon graham cracker crumbs1/2 cup country crock + calcium1 (8oz) pkg fat free cream cheese, softened1 (8oz) pkg light cream cheese, softened1/2 cup splenda1 tsp vanilla2 eggs3/4 cup all whites egg substitute1 1/4 cup toffee bits1 (15oz) can pumpkin3/4 cup fat free evaporated milk2/3 cups splenda1/2 tsp cinnamon1/4 tsp pumpkin pie seasoning1/8 tsp saltfat free cool whip for topping
Heat oven to 300 degrees. Spray a 9 or 10 springform pan with cooking spray. In a small bowl, mix crumbs and margarine. Press in bottom of pan. Bake 15 minutes. Remove from oven and set aside.
In large bowl, beat cream cheeses, 1/2 cup splenda and vanilla until smooth. Beat in 1 of the eggs and 1/4 cup egg substitute. Stir in 1 cup of the toffee bits. Spread over crust.
In another bowl, mix pumpkin, evaporated milk, 2/3 cup splenda, cinnamon, pumpkin pie seasoning, salt and remaining egg and 1/2 cup egg substitute just until blended. Slowly and carefully spoon over cheesecake layer.
Bake for 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
In large bowl, beat cream cheeses, 1/2 cup splenda and vanilla until smooth. Beat in 1 of the eggs and 1/4 cup egg substitute. Stir in 1 cup of the toffee bits. Spread over crust.
In another bowl, mix pumpkin, evaporated milk, 2/3 cup splenda, cinnamon, pumpkin pie seasoning, salt and remaining egg and 1/2 cup egg substitute just until blended. Slowly and carefully spoon over cheesecake layer.
Bake for 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 320.1
- Total Fat: 16.3 g
- Cholesterol: 48.8 mg
- Sodium: 466.8 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 2.0 g
- Protein: 9.1 g
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