Fat free crustless pumpkin cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 74.8
  • Total Fat: 0.1 g
  • Cholesterol: 10.2 mg
  • Sodium: 410.0 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 9.7 g

View full nutritional breakdown of Fat free crustless pumpkin cheesecake calories by ingredient
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This cheesecake is a huge hit in my household! We don't even miss the crust :) This cheesecake is a huge hit in my household! We don't even miss the crust :)
Number of Servings: 8


    2 pkg. (8 oz. each) fat free cream cheese
    1/2 cup canned pumpkin
    1/2 cup Splenda
    1/2 tsp. vanilla
    1/2 tsp. ground cinnamon
    Dash ground cloves
    Dash ground nutmeg
    1/2 cup Egg Beaters


Beat cream cheese, pumpkin, Splenda, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add Egg Beaters; beat just until blended. Pour into lightly sprayed 9" pie pan.

BAKE at 350F for 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftovers in refrigerator.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LOSINGK.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I made this after my friend told me about it. WE LOVED IT! I will definetly make this again - 9/28/11

    Was this review helpful?   yes  No
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