TK's Pumpkin Cheesecake

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 220.8

Total Fat: 10.0 g
Cholesterol: 24.9 mg
Sodium: 433.6 mg
Total Carbs: 20.4 g
Dietary Fiber: 0.5 g
Protein: 9.8 g

View full nutritional breakdown of TK's Pumpkin Cheesecake calories by ingredient

Introduction

This is a borrowed recipe from ediets. I added 1 package of reduced fat cream cheese rather than using 2 packages of fat free cream cheese. I also used egg substitute rather than two eggs. For a sweeter pie, you can increase the amount of splenda slightly. This is a borrowed recipe from ediets. I added 1 package of reduced fat cream cheese rather than using 2 packages of fat free cream cheese. I also used egg substitute rather than two eggs. For a sweeter pie, you can increase the amount of splenda slightly.

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 8

Ingredients

1 8oz package Reduced Fat Cream Cheese (1/3 the Fat)

1 8 oz package Fat Free Cream Cheese

1 Reduced Fat Graham Cracker Pie Crust

1/2 c. Egg Substite

1/2 c. Splenda

1/2 t. Vanilla Extract

1/2 c. 100% Pumpkin, canned (not pie mix)

1/2 t. Pumpkin Pie Spice

Directions

Makes 8 servings.

Mix room temperature packages of cream cheese with splenda and vanilla extract. Blend in egg substitute. Separate 1 cup of cream cheese mixture. Pour the remaining mixture into the pie crust.

Mix the1 cup of cream cheese mixture with pumpkin and pumpkin pie spice. Pour on top of the cream cheese mixture. Bake at 325 for 40 minutes or until center is set. Refrigerate for at least 3 hours or overnight.

You can top with cinnamon, or additional pumpkin pie spice and whipped topping. (Additional calories have not been included).

Note: To limit a soggy crust, brush the pie crust with beaten egg white and bake for 5 minutes at 325 before adding pie mixtures.

Number of Servings: 8

Recipe submitted by SparkPeople user TKOISME.