Pumpkin cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 160.3
  • Total Fat: 12.7 g
  • Cholesterol: 138.6 mg
  • Sodium: 119.8 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.0 g

View full nutritional breakdown of Pumpkin cheesecake calories by ingredient


Introduction

I doubled this and baked it in a springform pan so cooked it a little longer. I also added chopped almonds on the top - it added a crunch. Definitely does not taste like low carb and a cross between pumpkin pie and cheesecake.
 I doubled this and baked it in a springform pan so cooked it a little longer. I also added chopped almonds on the top - it added a crunch. Definitely does not taste like low carb and a cross between pumpkin pie and cheesecake.
Number of Servings: 8

Ingredients

    I
    8 oz block of cream cheese
    4 eggs
    1/2 cup Splenda
    15 oz can of solid pack pumpkin
    1/2T pumpkin pie spice
    1 t. cinnamon


Directions

Soften cream cheese to room temp, beat with mixer, add eggs, beat some more, add pumpkin, splenda and spices. Pour into greased 8 x 8 baking dish. Bake at 350 for 40 minutes. Cool and slice into 8.

Number of Servings: 8

Recipe submitted by SparkPeople user SKREBEL.