Light Pumpkin Cheese Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 290.0
  • Total Fat: 13.7 g
  • Cholesterol: 33.6 mg
  • Sodium: 311.1 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 9.8 g

View full nutritional breakdown of Light Pumpkin Cheese Cake calories by ingredient


Introduction

I love pumpkin and cheescake; with the holidays just around the corner and so many people I know on a diet; I was searching for something that will fill the cravings and still be ok to eat. The original recipe called for more cream cheese, butter and whole eggs. I wanted a little less calories and fat so I adapted it and came up with this very light weight yet tasty desert. I hope you enjoy. I love pumpkin and cheescake; with the holidays just around the corner and so many people I know on a diet; I was searching for something that will fill the cravings and still be ok to eat. The original recipe called for more cream cheese, butter and whole eggs. I wanted a little less calories and fat so I adapted it and came up with this very light weight yet tasty desert. I hope you enjoy.
Number of Servings: 8

Ingredients

    9 Graham Crackers (1 pack) - Crushed
    1 Tbsp White Sugar
    1.5 Tbsp I can't believe it's not butter

    2 8 oz pkgs low fat cream cheese
    1/2 c White Sugar
    2 C Fresh Pumpkin Puree
    Pumpkin Pie Spices
    2 Tbsp Flour
    1 Tbsp Vanilla Extract
    3 Egg Whites

Directions

Crust
In a food processor - Crush Graham Crakers add butter and sugar.

Cook in a 325 degree oven for 5 minutes. Let cool.

Filling
Cream together softened cream cheese and sugar, add:
Pumpkin, spices, flour, vanilla and egg whites.
Pour into crust and bake for 30 - 40 minutes until center is almost set.
Let cool and put in Refrigerator or eat room temp with some non-fat coolwhip if desired on top.

Number of Servings: 8

Recipe submitted by SparkPeople user LVG4GOD.