Pumpkin Cheesecake

Pumpkin Cheesecake
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 112.4
  • Total Fat: 3.2 g
  • Cholesterol: 17.5 mg
  • Sodium: 287.9 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 8.7 g

View full nutritional breakdown of Pumpkin Cheesecake calories by ingredient
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Protein rich & waist friendly Protein rich & waist friendly
Number of Servings: 8


    2 cups low-fat ricotta cheese
    1 can (15 oz) pumpkin puree (plain canned pumpkin)
    1/2 cup sugar free maple syrup
    5 Tbsp sugar substitute
    1 tsp pumpkin pie spice
    1 tsp vanilla extract
    3/4 cup vanilla *protein powder (whey or soy)
    *I use Myoplex lite vanilla cream. There is a difference.
    1 Ready Crust reduced fat graham cracker crust
    1 cup Cool Whip Free


1.Preheat oven to 400.
2.In large mixing bowl, combine ricotta cheese, pumkin puree, maple syrup, sugar substitute, pumpkin pie spice, vanilla extract and protein powder; mix well.
3.Pour filling mixture into the crust and smooth it with the back of a spoon to even out. Bake for 40-45 minutes. (You'll know it's done when you can stick a wooden toothpick inot the center and it comes out "clean.")
4. Remove pie from the oven and let cool for 15 minutes. Then refrigerate for at least 2 hours.
5. Slice into 8 portions and place each on a small plate. Top with a dollop of Cool Whip and dash of pimpkin pie spice. You'll never eat regular pumpkin pie again!

Number of Servings: 8

Recipe submitted by SparkPeople user TRPL7KAT.

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