Stolen Pumpkin Cheesecake

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 93.2

Total Fat: 2.0 g
Cholesterol: 14.2 mg
Sodium: 338.3 mg
Total Carbs: 9.0 g
Dietary Fiber: 1.3 g
Protein: 11.7 g

View full nutritional breakdown of Stolen Pumpkin Cheesecake calories by ingredient

Introduction

I stole this. It was a featured spark recipe on July 17. The original recipe had 233 calories per serving and I thought I could do better than that. I stole this. It was a featured spark recipe on July 17. The original recipe had 233 calories per serving and I thought I could do better than that.

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 10

Ingredients

2 (8oz) packages of fat free cream cheese, at room tepmerature

1 (8 oz.) package reduced fat cream cheese, at room temperature

1 1/2 cups sucralose powder (such as Splenda)

1 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

6 egg whites or equivalent substitute

1 15 oz. can pumpkin

1/4 cup skim milk

Directions

Preheat the oven to 350° F.
2. Beat the cream cheese, sucralose, vanilla, cinnamon, and the nutmeg with an electric mixer until smooth and fluffy. Make sure to scrape down the bowl as needed. Add the eggs and beat just until blended. Beat in the pumpkin and milk.
3. Pour the batter into an ungreased springform pan, and place it on a baking sheet.
4. Bake until the center is nearly set, 60-70 minutes. Cool on a wire rack for 15 minutes.
5. Run a sharp knife between the cake and the sides of the pan to release it. Remove the sides of the pan. Cool completely on the rack. Cover and refrigerate until well chilled before serving, at least 4 hours.

Number of Servings: 10

Recipe submitted by SparkPeople user LEPRECHAUN0610.