Lite Brownie Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Lite Brownie Pumpkin Cheesecake calories by ingredient
Introduction
A lightly flavored cheesecake that's low in fat. Brownie recipe is mine and can be found searching under "Butavan Brownies". A lightly flavored cheesecake that's low in fat. Brownie recipe is mine and can be found searching under "Butavan Brownies".Number of Servings: 12
Ingredients
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Brownie Crust:
1/4 c canned pumpkin
2 egg whites (large eggs)
1/2 tsp pure vanilla extract
1 tsp imitation butter flavor (McCormick used)
1/4 c unsweetened cocoa
1/2 c sugar
1/4 c flour
1/4 tsp salt
Cheesecake Filling:
12 oz fat free cream cheese (room temp)
1/2 c sugar
1/2 c canned pumpkin
3 egg whites (large eggs)
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/3 c semisweet chocolate
Directions
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.
.
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.
Member Ratings For This Recipe
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