Vanilla Cream Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 182.7
  • Total Fat: 3.0 g
  • Cholesterol: 15.4 mg
  • Sodium: 631.5 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 6.8 g
  • Protein: 34.4 g

View full nutritional breakdown of Vanilla Cream Pumpkin Cheesecake calories by ingredient
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Number of Servings: 12


    2 cups Fiber One Bran Cereal (Original), ground to breadcrumb consistency
    1/4 cup smart balance light butter
    2 tbsp. water
    3 Tbsp. Stevia
    1 tsp Cinnamon

    For Filling:
    32 ox fat free cream cheese, room temp.
    1 cup egg beaters original
    1 cup canned pure pumpkin
    1 cup Splenda or Stevia equivalent
    1/4 cup light brown sugar
    1 tsp. vanilla
    1 tsp. pumpkin pie spice

    3/4 cup fat free sour cream
    1/4 cup splenda/stevia equivalent
    1/2 tsp. vanilla


For Crust:
Combine all crust ingredient and mix thoroughly. Spray a spring form pie pan (9") lightly with non-stick spray. Evenly distribute crumb mixture and press firmly into bottom of pan. Set aside.

For Filling:
In a large bowl, combine all filling ingredients. Using an electric mixer, mix until completely blended and lump-free. Pour mixture into prepare pan. Bake in preheated over at 325 degrees for approximately 1 hour 20 minutes, until set. Allow pie to chill in fridge for at least 3-4 hours, overnight is best.

For topping:
Once pie has chilled, carefully release and remove spring form top. In small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie. Return pie to fridge until ready to serve. Make 12.

Number of Servings: 12

Recipe submitted by SparkPeople user CRASH0200.

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