Lite Brownie Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Brownie Crust:1/4 c canned pumpkin2 egg whites (large eggs)1/2 tsp pure vanilla extract1 tsp imitation butter flavor (McCormick used)1/4 c unsweetened cocoa1/2 c sugar1/4 c flour1/4 tsp saltCheesecake Filling:12 oz fat free cream cheese (room temp)1/2 c sugar1/2 c canned pumpkin3 egg whites (large eggs)1 tsp vanilla extract1/2 tsp pumpkin pie spice1/3 c semisweet chocolate
Preheat oven to 350 degrees. Spray the bottom of an 8-inch springform pan with cooking spray.
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In a mixing bowl combine pumpkin, egg whites, vanilla, and butter flavoring. In a separate mixing bowl combine cocoa, flour, sugar, and salt. Pour pumpkin mixture into dry ingredients and stir, just until wet. (about 40 strokes)
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Pour mixture into prepared pan. Bake in the oven for 10 minutes.
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While crust is baking, cream together the cream cheese and sugar until well combined. Add in the pumpkin, egg whites, vanilla, and pumpkin pie spice. Pour into pan over brownies.
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Melt chocolate chips in the microwave in 30 second increments, stirring between heatings, until melted. Drizzle over filling, then cut through with a knife to create a marbled effect.
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Bake in the oven for 20 minutes, or until about 2 inches of the center still looks under-baked. Turn off oven and leave with door closed for at least 1 hour. Remove from the oven and loosen cake from the rim of the pan with a knife. Cool before completely removing the pan rim. Chill overnight.
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Serving size - 1/12 of the cheesecake.
Number of Servings: 12
Recipe submitted by SparkPeople user ZOOBOOZEL.
.
In a mixing bowl combine pumpkin, egg whites, vanilla, and butter flavoring. In a separate mixing bowl combine cocoa, flour, sugar, and salt. Pour pumpkin mixture into dry ingredients and stir, just until wet. (about 40 strokes)
.
Pour mixture into prepared pan. Bake in the oven for 10 minutes.
.
While crust is baking, cream together the cream cheese and sugar until well combined. Add in the pumpkin, egg whites, vanilla, and pumpkin pie spice. Pour into pan over brownies.
.
Melt chocolate chips in the microwave in 30 second increments, stirring between heatings, until melted. Drizzle over filling, then cut through with a knife to create a marbled effect.
.
Bake in the oven for 20 minutes, or until about 2 inches of the center still looks under-baked. Turn off oven and leave with door closed for at least 1 hour. Remove from the oven and loosen cake from the rim of the pan with a knife. Cool before completely removing the pan rim. Chill overnight.
.
Serving size - 1/12 of the cheesecake.
Number of Servings: 12
Recipe submitted by SparkPeople user ZOOBOOZEL.
Nutritional Info Amount Per Serving
- Calories: 140.7
- Total Fat: 1.8 g
- Cholesterol: 5.0 mg
- Sodium: 243.1 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 1.4 g
- Protein: 7.7 g
Member Reviews
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TATERJO
we can eat this? - 1/19/09
Reply from ZOOBOOZEL (1/20/09)
If there's a part of the recipe that you are confused about or have questions on, please feel free to send me a SparkMail and I will be happy to help you with it. Thanks! :)