Pumpkin Pie Cheesecake

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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
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Low Fat, Low Carb Super Yummy Dessert Low Fat, Low Carb Super Yummy Dessert
Number of Servings: 12


    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


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.

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