Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 262.5
- Total Fat: 8.6 g
- Cholesterol: 38.5 mg
- Sodium: 225.8 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.5 g
- Protein: 17.6 g
View full nutritional breakdown of Pumpkin Cheesecake calories by ingredient
Introduction
Protein enhanced pumpkin pie filling in a lighter graham Cracker crust Protein enhanced pumpkin pie filling in a lighter graham Cracker crustNumber of Servings: 8
Ingredients
-
2 cups low fat ricotta cheese
1 can (15oz) pumpkin puree
1/2 cup sugar free maple syrup
5 TBSP sugar substitute
1 tsp pumpkin pie spice
1 tsp vanilla extract
3/4 cup vanilla protein powder (3 scoops)
1 ready crust reduced fat graham cracker crust
1 cup cool whip free
Directions
servings 8. Preheat oven to 400 F. In a large bowl, combine ricotta cheese, pumpkin puree, maple syrup, sugar substitute, pumpkin pie spice, vanilla extract and protein powder ( mix well).
Pour the filling into the crust and smooth it with the back of a spoon to even out. Bake until the filling is set, about 40 minutes (it always takes about 2 hours). You'll know it's done when you can stick a toothpick into the center and it comes out clean. Slice into 8 slices and place each on a small plate and top with a dollop of cool whip. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user BAREFOOTJON.
Pour the filling into the crust and smooth it with the back of a spoon to even out. Bake until the filling is set, about 40 minutes (it always takes about 2 hours). You'll know it's done when you can stick a toothpick into the center and it comes out clean. Slice into 8 slices and place each on a small plate and top with a dollop of cool whip. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user BAREFOOTJON.