pumpkin cheesecake squares
- Number of Servings: 16
Ingredients
Ingredients2 cups kellogs special K protein plus2 packets splenda2 tsp cinnamon1/8 cup applesauce musselmans lite3 package (8 ounces) fat-free cream cheese3/4 cup splenda1 can (15 ounces) solid-pack pumpkin2 tablespoons whole wheat flour1 teaspoon pumpkin pie spice3/4 tsp ginger1 tsp molassas3/4 teaspoon vanilla extract6 egg whites, lightly beaten20 pecan halvesDirections
Directions
In a small bowl, crush cereal and combine with splenda and cinnamon; stir in applesauce. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. bake @375 for 5 minutes, remove from oven to cool.
In a food processor beat cream cheeses and splenda until smooth. Beat in the pumpkin, flour, pie spices and vanilla. Add egg whites just until combined. Pour over crust.
Bake at 325° for 35-45 minutes or until center is just set on top rack of oven. place a pan of water in bottom rack to prevent cracking. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
Cut cheesecake into 16 bars; top each with a pecan half. :
Alternatively you can use a spring form pan and decorate each slice with a pecan. refrigerate overnight before removing the spring form
Number of Servings: 16
Recipe submitted by SparkPeople user MURKOV.
In a small bowl, crush cereal and combine with splenda and cinnamon; stir in applesauce. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. bake @375 for 5 minutes, remove from oven to cool.
In a food processor beat cream cheeses and splenda until smooth. Beat in the pumpkin, flour, pie spices and vanilla. Add egg whites just until combined. Pour over crust.
Bake at 325° for 35-45 minutes or until center is just set on top rack of oven. place a pan of water in bottom rack to prevent cracking. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
Cut cheesecake into 16 bars; top each with a pecan half. :
Alternatively you can use a spring form pan and decorate each slice with a pecan. refrigerate overnight before removing the spring form
Number of Servings: 16
Recipe submitted by SparkPeople user MURKOV.
Nutritional Info Amount Per Serving
- Calories: 84.1
- Total Fat: 1.4 g
- Cholesterol: 7.6 mg
- Sodium: 291.5 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.2 g
- Protein: 11.1 g
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