Double Layer Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz. light cream cheese12 oz. firm silken tofu1/2 c. Splenda2 tbs. cornstarch1 1/2 tsp. lemon juice1/2 tsp. vanilla ___________________________________1/2 c. pumpkin (NOT pumpkin pie mix)2 tsp. rum (optional)3 tbs. Splenda Brown Sugar Blend1 tsp. pumpkin pie spice____________________________________1 8 in. Keebler Reduced Fat Graham Cracker Crust
Makes 8 servings.
Preheat oven to 350 degrees.
Put 1st set of ingredients (cream cheese through vanilla) in food processor and puree until completely smooth.
Remove a cup of mixture and spread on bottom of crust.
Add the next set of ingredients (pumpkin through spice) to the remaining mix in food processor and process until well blended. Smooth it carefully over the white layer in crust, heaping slightly in middle. Bake until center is almost set, about 60 minutes or until set. Remove from oven and allow to cool. Refrigerate until completely chilled, at least 3 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user CJEGGER.
Preheat oven to 350 degrees.
Put 1st set of ingredients (cream cheese through vanilla) in food processor and puree until completely smooth.
Remove a cup of mixture and spread on bottom of crust.
Add the next set of ingredients (pumpkin through spice) to the remaining mix in food processor and process until well blended. Smooth it carefully over the white layer in crust, heaping slightly in middle. Bake until center is almost set, about 60 minutes or until set. Remove from oven and allow to cool. Refrigerate until completely chilled, at least 3 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user CJEGGER.
Nutritional Info Amount Per Serving
- Calories: 191.8
- Total Fat: 7.0 g
- Cholesterol: 7.5 mg
- Sodium: 175.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 0.5 g
- Protein: 5.2 g
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