layered pumpkin cheesecake (crust optional!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 75.1
- Total Fat: 0.2 g
- Cholesterol: 10.0 mg
- Sodium: 367.0 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.5 g
- Protein: 11.9 g
View full nutritional breakdown of layered pumpkin cheesecake (crust optional!) calories by ingredient
Introduction
I love anything and everything pumpkin, and I love cheesecake! Unfortunately, being a volume-eater, I want to eat 1/4th of the pie! ;) This healthy dessert will let you do that without setting your diet back. I love anything and everything pumpkin, and I love cheesecake! Unfortunately, being a volume-eater, I want to eat 1/4th of the pie! ;) This healthy dessert will let you do that without setting your diet back.Number of Servings: 8
Ingredients
-
- 2 8oz. packages fat free plain cream cheese
- 1/2 cup splenda (feel free to use sugar, but splenda is used for the stats.)
- 1/2 tsp. vanilla extract
- 1/2 cup liquid egg substitute (I use Egg Beaters)
- 1 can pure pumpkin
- 1/2 tsp. pumpkin pie spice
- premade or homemade grahm cracker crust: optional. I've never thought the crust is what makes or breaks the pie, so I leave it out!
Directions
Preheat oven to 325° F.
In one bowl, mix together splenda, vanilla, egg substitute, and cream cheese. Mix until just blended thoroughly. Pour half of this mixture into a separate bowl, and to one bowl add the pumpkin and pumpkin pie spice.
Spray a 9-inch pie plate with non-stick cooking spray (or if you are choosing to use a crust.. here's your chance). Pour in the plain mixture first, and the pumpkin mixture on top.
Bake for 40 minutes, or until the center is set. Cool and refrigerate until completely chilled, or refrigerate overnight. Serve as is or with a scoop of vanilla ice cream or whipped cream! If serving 8, each serving is ~75 calories. If serving people who eat like me, you can have 1/4th the pie for less than 150 calories!
Number of Servings: 8
Recipe submitted by SparkPeople user RUNDOGMPLS.
In one bowl, mix together splenda, vanilla, egg substitute, and cream cheese. Mix until just blended thoroughly. Pour half of this mixture into a separate bowl, and to one bowl add the pumpkin and pumpkin pie spice.
Spray a 9-inch pie plate with non-stick cooking spray (or if you are choosing to use a crust.. here's your chance). Pour in the plain mixture first, and the pumpkin mixture on top.
Bake for 40 minutes, or until the center is set. Cool and refrigerate until completely chilled, or refrigerate overnight. Serve as is or with a scoop of vanilla ice cream or whipped cream! If serving 8, each serving is ~75 calories. If serving people who eat like me, you can have 1/4th the pie for less than 150 calories!
Number of Servings: 8
Recipe submitted by SparkPeople user RUNDOGMPLS.
Member Ratings For This Recipe
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KATEATONIC
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MAGGIE404
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MCHAPPYSMILES
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B-N-ME