Vanilla Cream Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 302.7
  • Total Fat: 2.1 g
  • Cholesterol: 13.5 mg
  • Sodium: 657.1 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 6.7 g
  • Protein: 29.5 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. Splenda or Stevia equivalent
    1 tsp Cinnamon

    For Filling:
    32 oz 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

    Optional Topping: (not included in calories)
    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. Enjoy!

Optional topping (not included in calories)
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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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    Delious - 11/27/08

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  • Incredible!
    1 of 1 people found this review helpful
    Used Greek Yogurt for half cream cheese, more flavor. Also didn't have Stevia, so used Splenda Brown, and bumped up the spices with grated fresh nutmeg. Yum. - 11/9/08

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  • 1 of 1 people found this review helpful
    32 oz. sounds like an awful lot of cream cheese???? that
    is 4 this correct??????
    - 11/8/08

    Reply from CRASH0200 (11/21/08)
    yup, 4 packages it makes a very large cheese cake

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  • Incredible!
    This was so good. Just loved it. - 11/11/20

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  • O.K.
    It was too much cream cheese it overflowed my springform pan :(
    It took twice the time indicated to bake. It also had an unusual texture. I think I will stick with my other pumpkin cheesecake recipe.
    - 9/1/12

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