pumpkin cheesecake squares
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 84.1
- Total Fat: 1.4 g
- Cholesterol: 7.6 mg
- Sodium: 291.5 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.2 g
- Protein: 11.1 g
View full nutritional breakdown of pumpkin cheesecake squares calories by ingredient
Introduction
light and luscious only 83 calories each of 16 servings. Hard to believe it has only 2 grams of fat and 4 grams of sugar.Adapted from a taste of home recipe light and luscious only 83 calories each of 16 servings. Hard to believe it has only 2 grams of fat and 4 grams of sugar.Adapted from a taste of home recipeNumber of Servings: 16
Ingredients
-
Ingredients
2 cups kellogs special K protein plus
2 packets splenda
2 tsp cinnamon
1/8 cup applesauce musselmans lite
3 package (8 ounces) fat-free cream cheese
3/4 cup splenda
1 can (15 ounces) solid-pack pumpkin
2 tablespoons whole wheat flour
1 teaspoon pumpkin pie spice
3/4 tsp ginger
1 tsp molassas
3/4 teaspoon vanilla extract
6 egg whites, lightly beaten
20 pecan halves
Directions
Directions
Directions
In a small bowl, crush cereal and combine with splenda and cinnamon; stir in applesauce. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. bake @375 for 5 minutes, remove from oven to cool.
In a food processor beat cream cheeses and splenda until smooth. Beat in the pumpkin, flour, pie spices and vanilla. Add egg whites just until combined. Pour over crust.
Bake at 325° for 35-45 minutes or until center is just set on top rack of oven. place a pan of water in bottom rack to prevent cracking. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
Cut cheesecake into 16 bars; top each with a pecan half. :
Alternatively you can use a spring form pan and decorate each slice with a pecan. refrigerate overnight before removing the spring form
Number of Servings: 16
Recipe submitted by SparkPeople user MURKOV.
In a small bowl, crush cereal and combine with splenda and cinnamon; stir in applesauce. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. bake @375 for 5 minutes, remove from oven to cool.
In a food processor beat cream cheeses and splenda until smooth. Beat in the pumpkin, flour, pie spices and vanilla. Add egg whites just until combined. Pour over crust.
Bake at 325° for 35-45 minutes or until center is just set on top rack of oven. place a pan of water in bottom rack to prevent cracking. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
Cut cheesecake into 16 bars; top each with a pecan half. :
Alternatively you can use a spring form pan and decorate each slice with a pecan. refrigerate overnight before removing the spring form
Number of Servings: 16
Recipe submitted by SparkPeople user MURKOV.