Great Pumpkin Cheese Cake Recipe and it is ok for us!!!!

If you use low fat cream cheese, these are the stats, I used non-fat cream cheese in mine and it was great. Per serving:210 calories, 9 grams protein, 15 grams fat, 10 grams carbs, 1 gram fiber, 210 mg sodium I guess that it is around 150 calories per serving with the non-fat cream cheese. 1 1/2 pounds light cream cheese room temp 1 cup splenda (found this might be too sweet, will use a little less next time) 1 1/2 c canned solid pack pumpkin (I used 16oz cans) 1/2 cup whipping cream 1/3 cup sugar-free maple flavored syrup 1 tablespoon vanilla extract 3/4 teaspoon cinnamon 1/2 teaspoon allspice 4 large eggs Preheat oven 325 degrees. With mixer, beat cream cheese and Splenda until fluffy. Beat in pumpkin. Add Whipping cream, sugar-free syrup, vanilla, cinnamon and allspice. Beat until smooth. Add eggs one at a time, beating until just combined. Bake 1 1/2 hours or until center is set. Cool 30 minutes before removing from pan. Refrigerate overnight. Serves 12 I loved it. I did put it in a frozen pie crust, but you can do it without if you like. Even those who usually didn't like SF thought it was good. Hope you enjoy.

Kristie, this souds awesome, can't wait to make it. Thank you tori

Sounds yummy, thanks for sharing Kristi.