Low-Cal Pumpkin Layer Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Packages (8 oz each) non-fat cream cheese1/2 cup splenda for baking1/2 tsp vanilla3 egg whites1/2 cup canned pumpkin1/2 tsp ground cinnamonDash each of ground cloves and nutmeg1 low fat graham craker crumb crust--9 inch
Mix cream cheese, splenda and vanilla with electric mixer on medium speed until blended. Add eggs, and mix until well blended.
Stir pumpkin and spices into 1 cup of batter; pour remaining plain batter into the crust. Top with the pumpkin batter.
Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool. Refrigerate 4 hours. Makes 8-10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LBECKER923.
Stir pumpkin and spices into 1 cup of batter; pour remaining plain batter into the crust. Top with the pumpkin batter.
Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool. Refrigerate 4 hours. Makes 8-10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LBECKER923.
Nutritional Info Amount Per Serving
- Calories: 159.4
- Total Fat: 5.9 g
- Cholesterol: 3.6 mg
- Sodium: 385.5 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 0.8 g
- Protein: 8.8 g
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