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

Introduction

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 :)

Minutes to Prepare: 15

Minutes to Cook: 40

Number of Servings: 8

Ingredients

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

Directions

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 350°F 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.