Low Cal Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened1/2 cup splenda no calorie sweetener1/2 tsp. vanilla 1/2 cup eggbeaters3/4 cup canned pumpkin 1/4 tsp. ground cinnamonDash ground nutmeg 1/3 cup HONEY MAID Low Fat Graham Cracker Crumbs1/2 cup thawed COOL WHIP fat Free Whipped Topping
Heat oven to 325ºF.
Beat cream cheese, Splenda, eggbeaters, and vanilla in large bowl with until well blended.
Remove 1 cup of the batter mixture and place in medium bowl. Stir in pumpkin, cinnamon, and nutmeg.
Spray 9-inch pie plate with cooking spray. Crush 4 or 5 graham crackers and sprinkle the bottom of the pie plate evenly with crumbs.
Pour remaining plain mix onto crust. Top with pumpkin mix.
Bake for 40 min. or until center is almost set. Refrigerate for at least one hour.
Optional: top each serving with 1 Tbsp. of whipped topping. Store leftovers in refrigerator. (Note: nutritional info includes whipped topping.)
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SIRENSCREAMS.
Beat cream cheese, Splenda, eggbeaters, and vanilla in large bowl with until well blended.
Remove 1 cup of the batter mixture and place in medium bowl. Stir in pumpkin, cinnamon, and nutmeg.
Spray 9-inch pie plate with cooking spray. Crush 4 or 5 graham crackers and sprinkle the bottom of the pie plate evenly with crumbs.
Pour remaining plain mix onto crust. Top with pumpkin mix.
Bake for 40 min. or until center is almost set. Refrigerate for at least one hour.
Optional: top each serving with 1 Tbsp. of whipped topping. Store leftovers in refrigerator. (Note: nutritional info includes whipped topping.)
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SIRENSCREAMS.
Nutritional Info Amount Per Serving
- Calories: 192.6
- Total Fat: 9.4 g
- Cholesterol: 30.2 mg
- Sodium: 431.5 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.2 g
- Protein: 8.3 g
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