Pumpkin Pie Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 110.2
- Total Fat: 1.4 g
- Cholesterol: 8.8 mg
- Sodium: 242.7 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.6 g
- Protein: 11.9 g
View full nutritional breakdown of Pumpkin Pie Cheesecake calories by ingredient
Introduction
Low Fat, Low Carb Super Yummy Dessert Low Fat, Low Carb Super Yummy DessertNumber of Servings: 12
Ingredients
-
One can of sugar free canned pumpkin (about 12 ounces total)
1 pkg Fat Free Ricotta (8 oz.)
1 pkg FF Cream Cheese) (8 oz)
2 cups Splenda
1 teaspoon vanilla extract
Eggbeaters equivalent to 8 eggs
dash salt
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon All Spice
2 cups Fat Free evaporated milk
Directions
Preheat oven to 350 degrees.
Cream Cheese Layer:
In a mixing bowl, combine the 2 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well. Beat in half of Eggbeaters (4 eggs worth) Pour the mixture into a spring form baking pan lined with Parchment paper and sprayed with Non-stick cooking spray.
Pumpkin Layer:
In a large bowl, mix the pumpkin, 1 cup of Splenda, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).
Blend in other half of Eggbeaters (4 eggs worth)
Mix in the 2 cups of evaporated milk.
Pour the pumpkin mixture over cream cheese layer that is already in the pie pan. Do not stir it in; don’t worry about floating it on top. Just gently pour it in.
Bake at 350° for about 70 minutes; possibly another 10 minutes (until it has slightly firmed up). The cream cheese layer may bubble up to the surface some; that's fine.
Cool the pumpkin pie and refrigerate it! Serve with No Fat Whipped Topping if desired.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user THRASHER2006.
Cream Cheese Layer:
In a mixing bowl, combine the 2 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well. Beat in half of Eggbeaters (4 eggs worth) Pour the mixture into a spring form baking pan lined with Parchment paper and sprayed with Non-stick cooking spray.
Pumpkin Layer:
In a large bowl, mix the pumpkin, 1 cup of Splenda, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).
Blend in other half of Eggbeaters (4 eggs worth)
Mix in the 2 cups of evaporated milk.
Pour the pumpkin mixture over cream cheese layer that is already in the pie pan. Do not stir it in; don’t worry about floating it on top. Just gently pour it in.
Bake at 350° for about 70 minutes; possibly another 10 minutes (until it has slightly firmed up). The cream cheese layer may bubble up to the surface some; that's fine.
Cool the pumpkin pie and refrigerate it! Serve with No Fat Whipped Topping if desired.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user THRASHER2006.