Pumpkin Cheesecake (Light/Low-Fat) Recipe

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Looking for an easy Pumpkin Cheesecake (Light/Low-fat) recipe? Learn how to make Pumpkin Cheesecake (Light/Low-fat) using healthy ingredients.

Submitted by cpapalia

Makes 8 servings

A low-fat, low-carb dessert or snack that is a good source of protein and vitamin A. Serve with a tablespoon of whipped topping, and a sprinkle of graham cracker crumbs. (From ediets.com)

Recipe Ingredients for Pumpkin Cheesecake (Light/Low-fat)

16	oz fat-free cream cheese, softened
1/16	cup sugar (use 1/2 cup Splenda)
1/2	tsp. vanilla extract
1/2	cup egg beaters
1/2	cup pumpkin
1/3	tsp pumpkin pie spice
1/3	cup graham crumbs
1/2	cup light Cool Whip

Recipe Directions for Pumpkin Cheesecake (Light/Low-fat)

Preheat oven to 325 degrees
Whip cream cheese, sugar and vanilla until blended
Blend in eggs but donâ??t beat
Remove 1 cup of batter and stir in canned pumpkin and spice
Spray a 9-inch pie plate with cooking spray and sprinkle in graham crumbs evenly to make a crust
Pour remaining batter into pan, then top with pumpkin batter
Bake at 325 degrees for 40 minutes, or until center is set
Refrigerate for three hours or overnight

Categories

Cheese, Vegetables, Dessert, Snacks, Christmas, Thanksgiving, Bake, Vegetarian

Serving Size 109.8g

Amount Per Serving

Calories

107

Calories from Fat

% Daily Value^*

Total Fat

1.9g

Saturated Fat

1.1g

Trans Fat

0.0g

Cholesterol

4mg

Sodium

373mg

16%

Total Carbohydrates

12.2g

Dietary Fiber

0.7g

Sugars

4.1g

Protein

10.2g

Vitamin A 58%	•	Vitamin C 1%
Calcium 11%	•	Iron 3%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat

Protein

Carbs

Alcohol

Other

Calorie Breakdown
Nutrition Breakdown

Daily Values

Health Information

Nutrition Grade
96% confidence

Good points

Low in cholesterol

Very high in phosphorus

Very high in vitamin A

Bad points

High in sodium

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