Lite Brownie Pumpkin Cheesecake


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.7
  • Total Fat: 1.8 g
  • Cholesterol: 5.0 mg
  • Sodium: 243.1 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 7.7 g

View full nutritional breakdown of Lite Brownie Pumpkin Cheesecake calories by ingredient
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Introduction

A lightly flavored cheesecake that's low in fat. Brownie recipe is mine and can be found searching under "Butavan Brownies". A lightly flavored cheesecake that's low in fat. Brownie recipe is mine and can be found searching under "Butavan Brownies".
Number of Servings: 12

Ingredients

    Brownie Crust:
    1/4 c canned pumpkin
    2 egg whites (large eggs)
    1/2 tsp pure vanilla extract
    1 tsp imitation butter flavor (McCormick used)
    1/4 c unsweetened cocoa
    1/2 c sugar
    1/4 c flour
    1/4 tsp salt

    Cheesecake Filling:
    12 oz fat free cream cheese (room temp)
    1/2 c sugar
    1/2 c canned pumpkin
    3 egg whites (large eggs)
    1 tsp vanilla extract
    1/2 tsp pumpkin pie spice
    1/3 c semisweet chocolate

Directions

Preheat oven to 350 degrees. Spray the bottom of an 8-inch springform pan with cooking spray.
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In a mixing bowl combine pumpkin, egg whites, vanilla, and butter flavoring. In a separate mixing bowl combine cocoa, flour, sugar, and salt. Pour pumpkin mixture into dry ingredients and stir, just until wet. (about 40 strokes)
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Pour mixture into prepared pan. Bake in the oven for 10 minutes.
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While crust is baking, cream together the cream cheese and sugar until well combined. Add in the pumpkin, egg whites, vanilla, and pumpkin pie spice. Pour into pan over brownies.
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Melt chocolate chips in the microwave in 30 second increments, stirring between heatings, until melted. Drizzle over filling, then cut through with a knife to create a marbled effect.
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Bake in the oven for 20 minutes, or until about 2 inches of the center still looks under-baked. Turn off oven and leave with door closed for at least 1 hour. Remove from the oven and loosen cake from the rim of the pan with a knife. Cool before completely removing the pan rim. Chill overnight.
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Serving size - 1/12 of the cheesecake.

Number of Servings: 12

Recipe submitted by SparkPeople user ZOOBOOZEL.

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