Dessert

Low Fat Pumpkin Cheesecake is for Dessert.

Low Fat Pumpkin Cheesecake takes 15 minutes to prepare.

Low Fat Pumpkin Cheesecake takes 75 minutes to cook.

Low Fat Pumpkin Cheesecake makes 10 servings.

The ingredients for Low Fat Pumpkin Cheesecake are:

4 serving Graham Crackers, Honey Maid Low Fat Honey Grahams (2 full crackers = 1 serving = 35 g)
1/3 cup Canola Margarine
2 8-oz Cream Cheese, 1/3 Less Fat Neufchatel Cheese
.75 cup Granulated Sugar
2 tsp Pumpkin Pie spice
1 cup Egg substitute, liquid (Egg Beaters) 1 egg= 1/4 cup
1.75 cup cooked Pumpkin Puree

Here is how you make Low Fat Pumpkin Cheesecake:

For crust, mix graham cracker crumbs and margarine. Pat in bottom of a 10-inch round cake pan. Bake at 350 degrees 7 to 8 minutes. Reduce tempera?ture to 325 degrees.For filling, in large mixing bowl combine cream cheese, sugar, and spice. Using electric mixer, mix until creamy. (If using mixer with a whip and paddle, use the paddle.) Add eggs, one at a time; beat until eggs are thoroughly mixed but do not overbeat. Beat in pumpkin. Pour into crust. (If filling is done about the time the crust is removed from the oven, it is not necessary to cool crust before filling it.) Place a cake cooling rack in a sheetpan. Place the cheesecake on the rack, then place it in the oven. Pour a cup or two of water in the pan, being careful not to have the water touching the rack. Bake the cheesecake 1 to 1 ? hours or until tests done. Remove from oven and let cool in draft-free area. (Drafts seem to cause cracking. Well, I have YET to create a cheesecake without cracks!) Top with whipped cream, optional.Serving Size: Makes 10 slicesNumber of Servings: 10Recipe submitted by SparkPeople user BTINCHER2001.

The nutritional information for Low Fat Pumpkin Cheesecake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 303.7

• Total Fat: 16.1 g
• Cholesterol: 32.0 mg
• Sodium: 364.0 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 2.6 g
• Protein: 7.4 g