Pumpkin Cheesecake (Light/Low-fat)Submitted by cpapalia
Makes 8 servings
|
|
A low-fat, low-carb dessert or snack that is a good source of protein and vitamin A.
Serve with a tablespoon of whipped topping, and a sprinkle of graham cracker crumbs. (From ediets.com)
|
Ingredients
| 16 |
oz fat-free cream cheese, softened |
| 1/16 |
cup sugar (use 1/2 cup Splenda) |
| 1/2 |
tsp. vanilla extract |
| 1/2 |
cup egg beaters |
| 1/2 |
cup pumpkin |
| 1/3 |
tsp pumpkin pie spice |
| 1/3 |
cup graham crumbs |
| 1/2 |
cup light Cool Whip |
Directions
- Preheat oven to 325 degrees
- Whip cream cheese, sugar and vanilla until blended
- Blend in eggs but don’t beat
- Remove 1 cup of batter and stir in canned pumpkin and spice
- Spray a 9-inch pie plate with cooking spray and sprinkle in graham crumbs evenly to make a crust
- Pour remaining batter into pan, then top with pumpkin batter
- Bake at 325 degrees for 40 minutes, or until center is set
- Refrigerate for three hours or overnight
Categories
Cheese, Vegetables, Dessert, Snacks, Christmas, Thanksgiving, Bake, Vegetarian
|
Serving Size 109.8g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 12.2g 4%
|
|
|
|
|
|
|
|
| Vitamin A 58% |
• |
Vitamin C 1% |
| Calcium 11% |
• |
Iron 3% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
