Guilt-free Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 C Egg Beaters or other egg substitute1/2 C nonfat evaporated milk8 oz pkg of Neufchatel cheese (low fat cream cheese)2 C mashed, plain pumpkin (fresh or canned)1/2 C Splenda or adjust with your favorite sugar-free sweetener2-3 tsp pumpkin pie spice to taste1 tsp vanilla1/4 tsp saltnon-stick cooking spraynon-dairy whipped topping (optional)
Beat together milk, egg substitute and Neufchatel cheese until creamy; fold in pumpkin and sweetener. Mix well. And spices and vanilla. Pour into greased 9" Pyrex pie pan. Bake at 350ºF for 45 - 60 minutes or until a knife inserted into the center comes out clean.
Allow to cool and cut into slices. Serves 8
Keep refrigerated after cooking.
Serving Size: Cut into 8 slices.
Number of Servings: 8
Recipe submitted by SparkPeople user DOBERPUPPY.
Allow to cool and cut into slices. Serves 8
Keep refrigerated after cooking.
Serving Size: Cut into 8 slices.
Number of Servings: 8
Recipe submitted by SparkPeople user DOBERPUPPY.
Nutritional Info Amount Per Serving
- Calories: 105.4
- Total Fat: 6.7 g
- Cholesterol: 22.1 mg
- Sodium: 446.4 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.7 g
- Protein: 5.9 g
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