Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups low-fat ricotta cheese1 can (15 oz) pumpkin puree (plain canned pumpkin)1/2 cup sugar free maple syrup5 Tbsp sugar substitute1 tsp pumpkin pie spice1 tsp vanilla extract3/4 cup vanilla *protein powder (whey or soy)*I use Myoplex lite vanilla cream. There is a difference.1 Ready Crust reduced fat graham cracker crust1 cup Cool Whip Free
1.Preheat oven to 400.
2.In large mixing bowl, combine ricotta cheese, pumkin puree, maple syrup, sugar substitute, pumpkin pie spice, vanilla extract and protein powder; mix well.
3.Pour filling mixture into the crust and smooth it with the back of a spoon to even out. Bake for 40-45 minutes. (You'll know it's done when you can stick a wooden toothpick inot the center and it comes out "clean.")
4. Remove pie from the oven and let cool for 15 minutes. Then refrigerate for at least 2 hours.
5. Slice into 8 portions and place each on a small plate. Top with a dollop of Cool Whip and dash of pimpkin pie spice. You'll never eat regular pumpkin pie again!
Number of Servings: 8
Recipe submitted by SparkPeople user TRPL7KAT.
2.In large mixing bowl, combine ricotta cheese, pumkin puree, maple syrup, sugar substitute, pumpkin pie spice, vanilla extract and protein powder; mix well.
3.Pour filling mixture into the crust and smooth it with the back of a spoon to even out. Bake for 40-45 minutes. (You'll know it's done when you can stick a wooden toothpick inot the center and it comes out "clean.")
4. Remove pie from the oven and let cool for 15 minutes. Then refrigerate for at least 2 hours.
5. Slice into 8 portions and place each on a small plate. Top with a dollop of Cool Whip and dash of pimpkin pie spice. You'll never eat regular pumpkin pie again!
Number of Servings: 8
Recipe submitted by SparkPeople user TRPL7KAT.
Nutritional Info Amount Per Serving
- Calories: 112.4
- Total Fat: 3.2 g
- Cholesterol: 17.5 mg
- Sodium: 287.9 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.1 g
- Protein: 8.7 g
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