Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 277.8
  • Total Fat: 9.0 g
  • Cholesterol: 55.4 mg
  • Sodium: 609.2 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 17.9 g

View full nutritional breakdown of Pumpkin Cheesecake calories by ingredient
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Had a version of this at Olive Garden, supper yummy, thought it could be made lower in fat. Hope you like it! Had a version of this at Olive Garden, supper yummy, thought it could be made lower in fat. Hope you like it!
Number of Servings: 8



    1 1/4 cup low fat graham cracker crumbs (about 8 cookie sheets)

    2 1/2 tbsp light margarine, melted

    1/4 cup sugar, or sugar substitute

    Cooking oil spray


    2 8oz pkgs fat free cream cheese, room temperature

    1 8oz pkg low fat cream cheese, room temperature

    1 can (15oz) pureed pumpkin

    3/4 cup egg substitute

    1 egg yolk

    1/4 cup low fat sour cream

    1 to 1 1/2 cups splenda no calorie sweetner

    1/2 tsp ground cinnamon

    1/8 tsp ground nutmeg

    1/8 tsp ground cloves

    2 tbsp all purpose flour

    1 tsp vanilla extract


Crust: Makes 8 servings

Combine first 3 ingredients; toss with fork until moist. Press into bottom and up sides of 9" pie pan coated with cooking spray. Chill, several hours.


1. Preheat oven to 350 degrees.

2. Beat cream cheese until smooth. Add pumpkin, egg substitute, egg yolk, sour cream, splenda, and spices. Add flour and vanilla. Beat together until well combined.

3. Pour into crust, spread out evenly and place in oven for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours

Number of Servings: 8

Recipe submitted by SparkPeople user DEADEENA.

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