This Pumpkin Cheesecake will be a big hit during the holidays, but serve it all year round. WARNING: The top will crack, so plan on serving with a dollop of fat-free whipped topping to hide the cracks (wink, wink).

Pumpkin Cheesecake Prep Time: 20 min
Cook Time: 45 min
Ready In: 3-4 hours

Servings: 12

24 oz fat-free Cream Cheese (bar type) at room temperature
¾ cup canned Pumpkin
½ cup Granulated Sugar
1 tsp Vanilla Extract
¾ cup Egg Substitute (equal to 3 eggs)
½ tsp Cinnamon
¼ tsp Ground Cloves
2 tbsp packaged Cornflake Crumbs (optional)
1 small fat-free Whipped Topping, optional

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, pumpkin, sugar, and vanilla. Using an electric mixer, beat at high speed until blended. On low speed, beat in egg substitute and spices. Increase speed to high, and continue to beat until well blended.
Spray 9-inch pie pan with nonstick cooking spray. Add cornflake crumbs (optional) to the pan and shake lightly to coat bottom and sides with crumbs. Pour in cream cheese mixture. Bake for 45 minutes or until center is set but not firm. Cool on wire rack.
This dessert should be stored in the refrigerator for several hours before serving. Top with optional whipped topping when serving.

Nutritional Information Per Serving
Calories: 86
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 10mg
Sodium: 360mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugars: 8g
Protein: 9g


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Filed under: Recipes for Diabetics

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