Healthy! Pumpkin Pie Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 111.3
- Total Fat: 0.2 g
- Cholesterol: 15.0 mg
- Sodium: 599.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.0 g
- Protein: 14.9 g
View full nutritional breakdown of Healthy! Pumpkin Pie Cheesecake calories by ingredient
Introduction
A healthy version of the Cheesecake Factory's Pumpkin Pie Cheesecake A healthy version of the Cheesecake Factory's Pumpkin Pie CheesecakeNumber of Servings: 8
Ingredients
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~3- 8oz packages of Fat Free Cream Cheese
~1 cup of sugar substitute
~1 tsp of Vanilla Extract
~1 cup of canned pumpkin
~4 egg whites
~1/2 tsp of ground cinnamon
~1/4 tsp of ground nutmeg
~1/4 tsp of ground allspice
Directions
Makes 8-16 servings
1. Combine cheese, sugar and vanilla in large bowl
2. Mix until smooth with an electric mixer
3. Add pumpkin, eggs, and spices
4. Beat until smooth and creamy
5. Pour into a 9" pan (or pie crust if preferred)
6. Bake for 60−70 mins or until the top turns a
bit darker @ 375 degrees F
7. Remove from oven and allow to come to room temperature
8.Refrigerate
9. After it has thoroughly chilled, remove the pan sides and cut.
10. Serve with fat free whipped cream or cool whip
Number of Servings: 8
Recipe submitted by SparkPeople user CLIMBERCHICK14.
1. Combine cheese, sugar and vanilla in large bowl
2. Mix until smooth with an electric mixer
3. Add pumpkin, eggs, and spices
4. Beat until smooth and creamy
5. Pour into a 9" pan (or pie crust if preferred)
6. Bake for 60−70 mins or until the top turns a
bit darker @ 375 degrees F
7. Remove from oven and allow to come to room temperature
8.Refrigerate
9. After it has thoroughly chilled, remove the pan sides and cut.
10. Serve with fat free whipped cream or cool whip
Number of Servings: 8
Recipe submitted by SparkPeople user CLIMBERCHICK14.
Member Ratings For This Recipe
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FABDELKA
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TOUGHMOM1
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RUBY19601
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CD5443735
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TAFFYBAT
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KATIE13LYNN
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JENKOJ
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DOGWLKER
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LOVELYMRSB
Normally, I hate fat free cream cheese (like on a bagel or something) and go for the reduced fat instead, but I actually like how the fat free lent to a sweeter-tasting cheesecake! At least, it did before it was cooked! I think this may become a Thanksgiving staple! We'll see what the fam says! - 11/27/08
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STEVESGIRL96
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ESWHITE23
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AALOVERIDGE30
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SKYMAMA007
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MSSBETTYBOOP6
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PAMBAMO
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CAROG424
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MAMMAMICHELLE
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SPDRWEBB
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WANTOLOSE40
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ROSSYFLOSSY
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1CRAZYDOG
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MUSICNUT
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LOLA1216
Ok, ya'll... obviously I did something wrong! Everything tasted wonderful in the mixing bowl. After I added the eggs, the mixture fluffed up quiet a bit and there was too much to fit into one pie pan. Then it fell in the oven and didn't turn out at all. HELP! - 5/14/10
Reply from CLIMBERCHICK14 (5/14/10)
It will JUST fit in the pan. If you put the pan on a cookie sheet, it makes it easier to handle. Also, make sure you're only using egg whites. Hope that helps!
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EBALLANT
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20BY30
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LINDSAYHENNIGAN
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MMTCHICAGO
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TONNIJ
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MAEBYZIM
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JWADDING2690
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CAMMIELYNN02
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OHSOFEDUP
