Spiced Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 218.0
  • Total Fat: 11.1 g
  • Cholesterol: 77.6 mg
  • Sodium: 244.7 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 5.6 g

View full nutritional breakdown of Spiced Pumpkin Cheesecake calories by ingredient
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Something a little different than pumpkin pie... Something a little different than pumpkin pie...
Number of Servings: 16


    * Nabisco Ginger Snaps, 10 serving (remove)
    * Butter, salted, .25 cup (remove)
    * Low fat cream cheese, 2 cup (remove)
    * *Splenda Sugar Blend for Baking, 18 tsp (remove)
    * Pumpkin, canned, without salt, 1 cup (remove)
    * *Pumpkin Pie spice, 1 tbsp (remove)
    * Vanilla Extract, 1 tsp (remove)
    * Egg, fresh, 4 large (remove)


Heat oven to 325F. Crush ginger snaps to a fine texture. Mix crumbs and butter, press onto bottom and 1 inch up side of 9 inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla, mix well. Add eggs, 1 at a time mixing after each just until blended. Pour into crust. Bake 1 hour 20 min, to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with a dollop of Cool Whip and a dusting of nutmeg.

Number of Servings: 16

Recipe submitted by SparkPeople user SHARLINK.

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