Double Layer Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 191.8
- Total Fat: 7.0 g
- Cholesterol: 7.5 mg
- Sodium: 175.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 0.5 g
- Protein: 5.2 g
View full nutritional breakdown of Double Layer Pumpkin Cheesecake calories by ingredient
Introduction
Modified from recipe off fatfreevegan.com. I used Splenda and Splenda Brown Sugar Blend in place of regular and brown sugar. I also used light cream cheese in place of Tofutti Better Than Cream Cheese and regular silken tofu in place of light as called for in original recipe. Modified from recipe off fatfreevegan.com. I used Splenda and Splenda Brown Sugar Blend in place of regular and brown sugar. I also used light cream cheese in place of Tofutti Better Than Cream Cheese and regular silken tofu in place of light as called for in original recipe.Number of Servings: 8
Ingredients
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8 oz. light cream cheese
12 oz. firm silken tofu
1/2 c. Splenda
2 tbs. cornstarch
1 1/2 tsp. lemon juice
1/2 tsp. vanilla
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1/2 c. pumpkin (NOT pumpkin pie mix)
2 tsp. rum (optional)
3 tbs. Splenda Brown Sugar Blend
1 tsp. pumpkin pie spice
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1 8 in. Keebler Reduced Fat Graham Cracker Crust
Directions
Makes 8 servings.
Preheat oven to 350 degrees.
Put 1st set of ingredients (cream cheese through vanilla) in food processor and puree until completely smooth.
Remove a cup of mixture and spread on bottom of crust.
Add the next set of ingredients (pumpkin through spice) to the remaining mix in food processor and process until well blended. Smooth it carefully over the white layer in crust, heaping slightly in middle. Bake until center is almost set, about 60 minutes or until set. Remove from oven and allow to cool. Refrigerate until completely chilled, at least 3 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user CJEGGER.
Preheat oven to 350 degrees.
Put 1st set of ingredients (cream cheese through vanilla) in food processor and puree until completely smooth.
Remove a cup of mixture and spread on bottom of crust.
Add the next set of ingredients (pumpkin through spice) to the remaining mix in food processor and process until well blended. Smooth it carefully over the white layer in crust, heaping slightly in middle. Bake until center is almost set, about 60 minutes or until set. Remove from oven and allow to cool. Refrigerate until completely chilled, at least 3 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user CJEGGER.