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Pumpkin Cheesecake
Non-Fat and Low-Fat Versions |
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24 oz. non-fat or low-fat cream cheese (bar type) at room temperature
3/4 cup canned pumpkin
1/2 cup sugar
1 tsp. vanilla extract
3/4 cup egg substitute (equal to 3 eggs if you prefer)
1/2 tsp. cinnamon
1/4 tsp. ground clove
1 prepared graham cracker crust (this will add fat so if you want you can coat the pie tin with butter flavor cooking spray and crumble in some low fat graham crackers, or make it without the crust)
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Preheat oven to 325 degrees. In large bowl combine cream cheese, pumpkin, sugar, and vanilla. Using an electric mixer, beat at high speed until blended. On low speed, beat in egg substitute and spices. Increase speed to high and continue to beat until well blended.
Spray pie tin with non-stick cooking spray (add graham crackers or not)--omit this step if using prepared graham cracker crust
Pour in cream cheese mixture. Bake for 45 minutes or until center is set but not firm. Cool on wire rack. This dessert should be stored in the refrigerator several hours or over night before serving.
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Preparation Time: |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Nightshade
Oregon
United States |
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| This recipe has been viewed 10985 times. |
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