Low Cal Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.6
  • Total Fat: 9.4 g
  • Cholesterol: 30.2 mg
  • Sodium: 431.5 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 8.3 g

View full nutritional breakdown of Low Cal Pumpkin Cheesecake calories by ingredient


Introduction

Altered from another user's double layer pumpkin cheesecake recipe. This recipe will help you deal with cheesecake cravings! It is low cal and low fat enough to work in your diet, but it tastes good enough that you think you're cheating! Altered from another user's double layer pumpkin cheesecake recipe. This recipe will help you deal with cheesecake cravings! It is low cal and low fat enough to work in your diet, but it tastes good enough that you think you're cheating!
Number of Servings: 8

Ingredients

    2 pkg. (8 oz. each) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
    1/2 cup splenda no calorie sweetener
    1/2 tsp. vanilla
    1/2 cup eggbeaters
    3/4 cup canned pumpkin
    1/4 tsp. ground cinnamon
    Dash ground nutmeg
    1/3 cup HONEY MAID Low Fat Graham Cracker Crumbs
    1/2 cup thawed COOL WHIP fat Free Whipped Topping

Directions

Heat oven to 325ºF.

Beat cream cheese, Splenda, eggbeaters, and vanilla in large bowl with until well blended.

Remove 1 cup of the batter mixture and place in medium bowl. Stir in pumpkin, cinnamon, and nutmeg.

Spray 9-inch pie plate with cooking spray. Crush 4 or 5 graham crackers and sprinkle the bottom of the pie plate evenly with crumbs.

Pour remaining plain mix onto crust. Top with pumpkin mix.

Bake for 40 min. or until center is almost set. Refrigerate for at least one hour.

Optional: top each serving with 1 Tbsp. of whipped topping. Store leftovers in refrigerator. (Note: nutritional info includes whipped topping.)


Number of Servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user SIRENSCREAMS.