Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 207.8
  • Total Fat: 10.8 g
  • Cholesterol: 62.4 mg
  • Sodium: 384.8 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.8 g

View full nutritional breakdown of Pumpkin Cheesecake calories by ingredient
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Modified Kraft Recipe Modified Kraft Recipe
Number of Servings: 16


    3 pkg of light cream cheese
    3 eggs
    1/4 cup of sugar
    1/2 cup of splenda
    1 cup of pumpkin pie filling
    1 tsp cinnamon
    1/4 tsp of nutmeg
    1 tsp of vanilla extract
    Dash of ground cloves

    1 1/4 cups of graham crumbs
    3 tbsp of non hydrogenated margarine


Mix the graham crumbs and melted margarine and press into bottom of spring form pan. Place in the fridge or freezer to cool and harden.

Soften cream cheese and mix well with splenda and sugar. Add eggs one at a time. Add remaining ingredients and mix. Pour unto crust and bake for 45 minutes at 350 or until the center is almost set. Let cool and refridgerate for 4 hours before serving.

*If you want to make it a little fancier. Remove one cup of the filling before you add the spices and pumpkin and swirl over the top, cutting with a knife.

Number of Servings: 16

Recipe submitted by SparkPeople user DHGREINER.

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