TK's Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 8oz package Reduced Fat Cream Cheese (1/3 the Fat)1 8 oz package Fat Free Cream Cheese1 Reduced Fat Graham Cracker Pie Crust1/2 c. Egg Substite1/2 c. Splenda1/2 t. Vanilla Extract1/2 c. 100% Pumpkin, canned (not pie mix)1/2 t. Pumpkin Pie Spice
Makes 8 servings.
Mix room temperature packages of cream cheese with splenda and vanilla extract. Blend in egg substitute. Separate 1 cup of cream cheese mixture. Pour the remaining mixture into the pie crust.
Mix the1 cup of cream cheese mixture with pumpkin and pumpkin pie spice. Pour on top of the cream cheese mixture. Bake at 325 for 40 minutes or until center is set. Refrigerate for at least 3 hours or overnight.
You can top with cinnamon, or additional pumpkin pie spice and whipped topping. (Additional calories have not been included).
Note: To limit a soggy crust, brush the pie crust with beaten egg white and bake for 5 minutes at 325 before adding pie mixtures.
Number of Servings: 8
Recipe submitted by SparkPeople user TKOISME.
Mix room temperature packages of cream cheese with splenda and vanilla extract. Blend in egg substitute. Separate 1 cup of cream cheese mixture. Pour the remaining mixture into the pie crust.
Mix the1 cup of cream cheese mixture with pumpkin and pumpkin pie spice. Pour on top of the cream cheese mixture. Bake at 325 for 40 minutes or until center is set. Refrigerate for at least 3 hours or overnight.
You can top with cinnamon, or additional pumpkin pie spice and whipped topping. (Additional calories have not been included).
Note: To limit a soggy crust, brush the pie crust with beaten egg white and bake for 5 minutes at 325 before adding pie mixtures.
Number of Servings: 8
Recipe submitted by SparkPeople user TKOISME.
Nutritional Info Amount Per Serving
- Calories: 220.8
- Total Fat: 10.0 g
- Cholesterol: 24.9 mg
- Sodium: 433.6 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.5 g
- Protein: 9.8 g
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