Low-Cal Pumpkin Cheesecake

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Submitted by April Reece, Occupational Health Nurse, Bulls Gap
2 8 ounce packages light cream cheese (not fat-free)
1/4 cup sugar
1/4 cup Splenda
1 tsp vanilla extract
2 eggs
1/2 cup pumpkin puree (not pie filling)
1/2 tsp ground cinnamon
1/2 tsp apple pie spice
1 9 inch graham cracker crust
1. Preheat oven to 325 F. In a large bowl, combine softened cream cheese, sugar, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of the crust.
Add pumpkin adn spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer in the crust. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired.

April Reece

Member since Sep 2009

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