Compromise Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 224.8
  • Total Fat: 10.0 g
  • Cholesterol: 34.1 mg
  • Sodium: 482.0 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 8.8 g

View full nutritional breakdown of Compromise Pumpkin Cheesecake calories by ingredient


Introduction

Inadvertently made "Stolen Pumpkin Cheesecake" fatter, i.e. two vs. one package 1/3 fat cream cheese. It's still relatively low in calories and still crustless. Thanks to Leprechauns et al. Inadvertently made "Stolen Pumpkin Cheesecake" fatter, i.e. two vs. one package 1/3 fat cream cheese. It's still relatively low in calories and still crustless. Thanks to Leprechauns et al.
Number of Servings: 10

Ingredients

    2 ~ 1/3 fat reduced 8 oz. packages cream cheese room temperature
    1 fat free 8 oz. package of cream cheese, room temp.
    3/4 cup granulated sugar
    1/2 cup imitation (sucralose) maple syrup
    1/4 cup Nevella granulated maltodextrin/sucralose
    1 tsp vanilla extract
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    6 ounces egg whites
    1/4 cup skim milk

Tips

Hopefully this will be a happy mix up, i.e. the imitation maple syrup. The first confusion between 2 recipes led me to a horrendous substitution. Don't substitute ricotta & greek yogurt for the cream cheese or it will be inedible; I know.


Directions

Mixers or stick blenders work. Add sugars (imitation maple syrup if you use it) to room temperature cream cheese, vanilla, and spices and blend until fluffy. We used half a baked pie pumpkin; luckily the cooked pumpkin meat weighed 16 ounces, so 15 oz. can of pumpkin should work well too. Add egg whites to cream cheese mixture and mix enough to blend well. Add pumpkin and skim milk and blend well. Place in an ungreased spring form on a cookie sheet. Place in a 350 degree (Fahrenheit) preheated oven. Bake 60 to 70 minutes until center is nearly firm; cook on rack 15 minutes, separate cheesecake sides from springform with sharp knife before removing; chill overnight.

Serving Size: Slice cheesecake for 10.

Number of Servings: 10

Recipe submitted by SparkPeople user MUSIC_MUTT.