Compromise Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 ~ 1/3 fat reduced 8 oz. packages cream cheese room temperature1 fat free 8 oz. package of cream cheese, room temp.3/4 cup granulated sugar1/2 cup imitation (sucralose) maple syrup1/4 cup Nevella granulated maltodextrin/sucralose1 tsp vanilla extract1/2 tsp cinnamon1/2 tsp nutmeg6 ounces egg whites1/4 cup skim milk
Mixers or stick blenders work. Add sugars (imitation maple syrup if you use it) to room temperature cream cheese, vanilla, and spices and blend until fluffy. We used half a baked pie pumpkin; luckily the cooked pumpkin meat weighed 16 ounces, so 15 oz. can of pumpkin should work well too. Add egg whites to cream cheese mixture and mix enough to blend well. Add pumpkin and skim milk and blend well. Place in an ungreased spring form on a cookie sheet. Place in a 350 degree (Fahrenheit) preheated oven. Bake 60 to 70 minutes until center is nearly firm; cook on rack 15 minutes, separate cheesecake sides from springform with sharp knife before removing; chill overnight.
Serving Size: Slice cheesecake for 10.
Number of Servings: 10
Recipe submitted by SparkPeople user MUSIC_MUTT.
Serving Size: Slice cheesecake for 10.
Number of Servings: 10
Recipe submitted by SparkPeople user MUSIC_MUTT.
Nutritional Info Amount Per Serving
- Calories: 224.8
- Total Fat: 10.0 g
- Cholesterol: 34.1 mg
- Sodium: 482.0 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 0.6 g
- Protein: 8.8 g
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