Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 252.2
- Total Fat: 10.5 g
- Cholesterol: 20.6 mg
- Sodium: 399.6 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 2.1 g
- Protein: 9.3 g
View full nutritional breakdown of Pumpkin Cheesecake calories by ingredient
Introduction
Lower Calorie Pumpkin Cheesecake - Makes 8 very large slices or 10 regular slices. Nutrition facts for 8 serving cake Lower Calorie Pumpkin Cheesecake - Makes 8 very large slices or 10 regular slices. Nutrition facts for 8 serving cakeNumber of Servings: 8
Ingredients
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Crust:
1/8 tsp Cloves, ground
1/8 tsp Nutmeg, ground
8 Whole Honey Graham Crackers (crushed)
1.0 tbsp butter spread, melted
2 Tbsp Pure Pumpkin
Cake:
1/2 cup Cottage Cheese, 1% Milkfat
1/8 tsp Salt
1/2 tsp Vanilla Extract
1/2 cup Granulated Sugar
1 Tbsp Flour, white
1 8oz. Package reduced fat cream cheese
2 Egg whites
1 cup 100% Pure Pumpkin
1 Tub Cream Cheese Yogurt Spread
1/4 tsp Cloves, ground
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1/4 tsp Ginger, ground
Directions
Crust:
Combine crushed graham crackers, melted butter spread, nutmeg, cloves and 2 tbsp of the pumpkin. Press into ungreased 9in pan.
Cake:
Soften cheeses. Beat in salt, flour, vanilla and cottage cheese with hand blender until smooth. Add the sugar and egg whites slowly and pumpkin last. Pour over crust and bake 45 minutes to 1 hour at 350. Cool for 1 hour then refrigerate for additional 3 hours or more before serving.
Serving Size: Makes 8 Slices
Combine crushed graham crackers, melted butter spread, nutmeg, cloves and 2 tbsp of the pumpkin. Press into ungreased 9in pan.
Cake:
Soften cheeses. Beat in salt, flour, vanilla and cottage cheese with hand blender until smooth. Add the sugar and egg whites slowly and pumpkin last. Pour over crust and bake 45 minutes to 1 hour at 350. Cool for 1 hour then refrigerate for additional 3 hours or more before serving.
Serving Size: Makes 8 Slices
