Thanksgiving

Compromise Pumpkin Cheesecake is for Dessert.

Compromise Pumpkin Cheesecake takes 20 minutes to prepare.

Compromise Pumpkin Cheesecake takes 60 minutes to cook.

Compromise Pumpkin Cheesecake makes 10 servings.

The ingredients for Compromise Pumpkin Cheesecake are:

2 ~ 1/3 fat reduced 8 oz. packages cream cheese room temperature
1 fat free 8 oz. package of cream cheese, room temp.
3/4 cup granulated sugar
1/2 cup imitation (sucralose) maple syrup
1/4 cup Nevella granulated maltodextrin/sucralose
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
6 ounces egg whites
1/4 cup skim milk

Here is how you make Compromise Pumpkin Cheesecake:

Mixers or stick blenders work. Add sugars (imitation maple syrup if you use it) to room temperature cream cheese, vanilla, and spices and blend until fluffy. We used half a baked pie pumpkin; luckily the cooked pumpkin meat weighed 16 ounces, so 15 oz. can of pumpkin should work well too. Add egg whites to cream cheese mixture and mix enough to blend well. Add pumpkin and skim milk and blend well. Place in an ungreased spring form on a cookie sheet. Place in a 350 degree (Fahrenheit) preheated oven. Bake 60 to 70 minutes until center is nearly firm; cook on rack 15 minutes, separate cheesecake sides from springform with sharp knife before removing; chill overnight.Serving Size: Slice cheesecake for 10.Number of Servings: 10Recipe submitted by SparkPeople user MUSIC_MUTT.

The nutritional information for Compromise Pumpkin Cheesecake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 224.8

• Total Fat: 10.0 g
• Cholesterol: 34.1 mg
• Sodium: 482.0 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 0.6 g
• Protein: 8.8 g

The dietary needs meet for Compromise Pumpkin Cheesecake is Low Carb