Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Keebler 8in Reduced Fat Graham Cracker Crust1 can pumpkin (NOT pumpkin pie filling!)2 oz. packages of fat free cream cheese, softened1 cup Splenda2 eggs1 tbsp cinnamon1 tbsp vanilla1 tsp nutmeg1 tsp ginger1/2 tsp salt1 cup Cool Whip Free
Preheat oven to 375 degrees Farenheit.
1. Mix and beat Splenda and softened cream cheese together in a bowl until well-mixed.
2. Add pumpkin, vanilla, cinnamon, nutmeg, and ginger to bowl and stir until thouroughly mixed (there still may be a few small chunks of cream cheese mixed in the batter, just not a lot and not huge chunks).
3. Beat in eggs, one at a time.
4. Add salt and mix well.
5. Bake at 375 degrees Farenheit for 45-50 min, or until a knife put in the center of the pie comes out relatively clean.
6. Remove pie from oven and allow to cool COMPLETELY.
7. Apply one cup of Cool Whip free to the top of the pie and spread out smoothly over pie surface. Cut into 10 slices and serve.
If kept refridgerated, pie will keep for up to a week. Even better the next day! :)
Number of Servings: 10
Recipe submitted by SparkPeople user OCEANA9191.
1. Mix and beat Splenda and softened cream cheese together in a bowl until well-mixed.
2. Add pumpkin, vanilla, cinnamon, nutmeg, and ginger to bowl and stir until thouroughly mixed (there still may be a few small chunks of cream cheese mixed in the batter, just not a lot and not huge chunks).
3. Beat in eggs, one at a time.
4. Add salt and mix well.
5. Bake at 375 degrees Farenheit for 45-50 min, or until a knife put in the center of the pie comes out relatively clean.
6. Remove pie from oven and allow to cool COMPLETELY.
7. Apply one cup of Cool Whip free to the top of the pie and spread out smoothly over pie surface. Cut into 10 slices and serve.
If kept refridgerated, pie will keep for up to a week. Even better the next day! :)
Number of Servings: 10
Recipe submitted by SparkPeople user OCEANA9191.
Nutritional Info Amount Per Serving
- Calories: 168.0
- Total Fat: 4.0 g
- Cholesterol: 42.5 mg
- Sodium: 129.1 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 0.4 g
- Protein: 3.8 g
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