Vanilla Cream Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust: 2 cups Fiber One Bran Cereal (Original), ground to breadcrumb consistency 1/4 cup smart balance light butter2 tbsp. water3 Tbsp. Splenda or Stevia equivalent 1 tsp CinnamonFor Filling: 32 oz fat free cream cheese, room temp.1 cup egg beaters original 1 cup canned pure pumpkin1 cup Splenda or Stevia equivalent 1/4 cup light brown sugar1 tsp. vanilla 1 tsp. pumpkin pie spice Optional Topping: (not included in calories) 3/4 cup fat free sour cream1/4 cup splenda/stevia equivalent1/2 tsp. vanilla
For Crust:
Combine all crust ingredient and mix thoroughly. Spray a spring form pie pan (9") lightly with non-stick spray. Evenly distribute crumb mixture and press firmly into bottom of pan. Set aside.
For Filling:
In a large bowl, combine all filling ingredients. Using an electric mixer, mix until completely blended and lump-free. Pour mixture into prepare pan. Bake in preheated over at 325 degrees for approximately 1 hour 20 minutes, until set. Allow pie to chill in fridge for at least 3-4 hours, overnight is best.
For topping:
Once pie has chilled, carefully release and remove spring form top. Enjoy!
Optional topping (not included in calories)
In small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie. Return pie to fridge until ready to serve. Make 12.
Number of Servings: 12
Recipe submitted by SparkPeople user CRASH0200.
Combine all crust ingredient and mix thoroughly. Spray a spring form pie pan (9") lightly with non-stick spray. Evenly distribute crumb mixture and press firmly into bottom of pan. Set aside.
For Filling:
In a large bowl, combine all filling ingredients. Using an electric mixer, mix until completely blended and lump-free. Pour mixture into prepare pan. Bake in preheated over at 325 degrees for approximately 1 hour 20 minutes, until set. Allow pie to chill in fridge for at least 3-4 hours, overnight is best.
For topping:
Once pie has chilled, carefully release and remove spring form top. Enjoy!
Optional topping (not included in calories)
In small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie. Return pie to fridge until ready to serve. Make 12.
Number of Servings: 12
Recipe submitted by SparkPeople user CRASH0200.
Nutritional Info Amount Per Serving
- Calories: 302.7
- Total Fat: 2.1 g
- Cholesterol: 13.5 mg
- Sodium: 657.1 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 6.7 g
- Protein: 29.5 g
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