Pumpkin Cheesecake (Light/Low-Fat) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 ) 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:
1. Preheat oven to 325 degrees
2. Whip cream cheese, sugar and vanilla until blended
3. Blend in eggs but donâ??t beat
4. Remove 1 cup of batter and stir in canned pumpkin and spice
5. Spray a 9-inch pie plate with cooking spray and sprinkle in graham crumbs evenly to make a crust
6. Pour remaining batter into pan, then top with pumpkin batter
7. Bake at 325 degrees for 40 minutes, or until center is set
8. Refrigerate for three hours or overnight
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