BFL Pumpkin CheesecakeSubmitted by babydollsea_
Makes 12 servings
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It wouldn’t be a holiday feast without dessert! This delicious cheesecake is low in fat and carbs, andit’s a perfect way to top the meal off. It can be made up to one week ahead of time and wrapped and refrigerated until ready to serve.
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Ingredients
Crust: |
| 12 |
full cracker sheets, graham crackers, low-fat |
| 4 |
tablespoons light butter |
Filling: |
| 16 |
ounce package Mori-Nu silken tofu |
| 15 |
ounce pumpkin |
| 1/2 |
cup cream cheese, fat free, |
| 1 |
SPLENDA QUICK PACK |
| 1 |
teaspoon vanilla extract |
| 2 |
teaspoons pumpkin pie spice |
Directions
- Preheat the oven to 350 degrees. Spray an 8-inch spring form pan with fat-free, butter-flavor cooking spray.
- In a food processor, combine the graham crackers and margarine until even. Press the crumb mixture into the bottom of the pan and also up the sides of the pan about 1/2-inch. Bake the crust for about 10 minutes, or until set. Remove and let cool completely.
- While the crust is cooling, puree the tofu in a food processor until it is smooth. Add the pumpkin and pulse until well blended. Add the cream cheese and the rest of the ingredients and process until well combined and smooth. Pour the filling into the pre-baked crust.
- Bake for about 50 minutes. Turn the oven off and leave the pumpkin cheesecake in the oven for another hour, making sure not to open the oven door. Transfer it to a wire rack and let it cool completely. Cover it loosely with plastic wrap and refrigerate for at least eight hours before serving.
Categories
Dessert
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Serving Size 119.5g |
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Amount Per Serving |
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Total Carbohydrates 30.1g 10%
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| Vitamin A 115% |
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Vitamin C 2% |
| Calcium 5% |
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Iron 4% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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