Vanilla Cream Pumpkin Cheesecake

More sharing options

Share on Twitter

4 of 5 (6)

Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Vanilla Cream Pumpkin Cheesecake calories by ingredient

Minutes to Prepare: 240

Minutes to Cook: 80

Number of Servings: 12

Ingredients

Crust:

2 cups Fiber One Bran Cereal (Original), ground to breadcrumb consistency

1/4 cup smart balance light butter

2 tbsp. water

3 Tbsp. Splenda or Stevia equivalent

1 tsp Cinnamon

For Filling:

32 oz fat free cream cheese, room temp.

1 cup egg beaters original

1 cup canned pure pumpkin

1 cup Splenda or Stevia equivalent

1/4 cup light brown sugar

1 tsp. vanilla

1 tsp. pumpkin pie spice

Optional Topping: (not included in calories)

3/4 cup fat free sour cream

1/4 cup splenda/stevia equivalent

1/2 tsp. vanilla

Directions

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.