Pumpkin Cheesecake - my way (low everything)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 103.4
  • Total Fat: 3.1 g
  • Cholesterol: 63.2 mg
  • Sodium: 214.3 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 13.3 g

View full nutritional breakdown of Pumpkin Cheesecake - my way (low everything) calories by ingredient


Introduction

I created this recipe to reflect my love of cheesecake and pumpkin pie. You can add or subtract the amount of spices; I happen to like it quite flavourful. As with pumpkin pie, it tastes better a day later..... There is no flour or salt in this recipe and the calories are minimal with the protein content being high. There is no crust on this cheesecake. I created this recipe to reflect my love of cheesecake and pumpkin pie. You can add or subtract the amount of spices; I happen to like it quite flavourful. As with pumpkin pie, it tastes better a day later..... There is no flour or salt in this recipe and the calories are minimal with the protein content being high. There is no crust on this cheesecake.
Number of Servings: 12

Ingredients

    2 c Milk, nonfat,
    3 Eggs,
    3 tbsp Soy, almond, spelt or coconut Flour
    2 scoops soy protein powder - optional
    14 oz Pumpkin, canned
    *Stevia, 9 tsp
    1 - 8 oz Cream Cheese, Fat Free, 250 grams
    1/2 cupTofu, firm
    *Pumpkin Pie spice, 1 tbsp

Directions

Preheat oven to 350. Spray a 9 or 10" pie pan with oil.
Add all the rest of the ingredients to a blender or food processor and blend thoroughly.
Pour into pie pan. Bake for 50 minutes, turn oven off and let sit in oven for another 15 minutes.
Chill; cut into 12 servings. May want to top with low cal Cool Whip.....

Number of Servings: 12

Recipe submitted by SparkPeople user MOMJAN11.