Dessert

layered pumpkin cheesecake (crust optional!) is for Dessert.

layered pumpkin cheesecake (crust optional!) takes several minutes to prepare.

layered pumpkin cheesecake (crust optional!) takes several minutes to cook.

layered pumpkin cheesecake (crust optional!) makes 8 servings.

The ingredients for layered pumpkin cheesecake (crust optional!) are:

- 2 8oz. packages fat free plain cream cheese
- 1/2 cup splenda (feel free to use sugar, but splenda is used for the stats.)
- 1/2 tsp. vanilla extract
- 1/2 cup liquid egg substitute (I use Egg Beaters)
- 1 can pure pumpkin
- 1/2 tsp. pumpkin pie spice
- premade or homemade grahm cracker crust: optional. I've never thought the crust is what makes or breaks the pie, so I leave it out!

Here is how you make layered pumpkin cheesecake (crust optional!):

Preheat oven to 325? F. In one bowl, mix together splenda, vanilla, egg substitute, and cream cheese. Mix until just blended thoroughly. Pour half of this mixture into a separate bowl, and to one bowl add the pumpkin and pumpkin pie spice. Spray a 9-inch pie plate with non-stick cooking spray (or if you are choosing to use a crust.. here's your chance). Pour in the plain mixture first, and the pumpkin mixture on top. Bake for 40 minutes, or until the center is set. Cool and refrigerate until completely chilled, or refrigerate overnight. Serve as is or with a scoop of vanilla ice cream or whipped cream! If serving 8, each serving is ~75 calories. If serving people who eat like me, you can have 1/4th the pie for less than 150 calories! Number of Servings: 8Recipe submitted by SparkPeople user RUNDOGMPLS.

The nutritional information for layered pumpkin cheesecake (crust optional!) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 75.1

• Total Fat: 0.2 g
• Cholesterol: 10.0 mg
• Sodium: 367.0 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 1.5 g
• Protein: 11.9 g

The dietary needs meet for layered pumpkin cheesecake (crust optional!) is Vegetarian