Dessert

Bekka's Crustless Pumpkin Cheesecake is for Dessert.

Bekka's Crustless Pumpkin Cheesecake takes 15 minutes to prepare.

Bekka's Crustless Pumpkin Cheesecake takes 60 minutes to cook.

Bekka's Crustless Pumpkin Cheesecake makes 16 servings.

The ingredients for Bekka's Crustless Pumpkin Cheesecake are:

3 (8 oz.) pkgs. Neufchatel Cheese
1 cup white sugar
1 tsp. Vanilla Extract
4 egg whites
1 (15 oz.) can of Pumpkin (not canned pumpkin pie filling)
2 tsp. Pumpkin Pie Spice

Here is how you make Bekka's Crustless Pumpkin Cheesecake:

PREHEAT OVEN TO 350 F. BEFORE STARTING1. Beat together the cream cheese, sugar, and vanilla until smooth.2. Add the egg whites, pumpkin, and spices and beat with an electrical beater until very thoroughly mixed and smooth.3. Pour mixture into a 9-inch (10 or 12-inch work just fine, too) spring-form pan. If you don't have a spring form pan, a regular glass baking dish or pie pan work well.4. Bake in preheated oven for 60-70 minutes (depending on the size of your pan)5. Once you remove it from the oven, make sure it reaches room temperature before you place it in the fridge.6. Let it refrigerate for at least 6 hours, but overnight is best. Serve with fat-free or low-fat whipped cream or Cool Whip, if desired. Enjoy! :)Number of Servings: 16Recipe submitted by SparkPeople user BNYLVR12.

The nutritional information for Bekka's Crustless Pumpkin Cheesecake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 175.1

• Total Fat: 10.1 g
• Cholesterol: 32.3 mg
• Sodium: 185.1 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 0.9 g
• Protein: 5.6 g