Scary Sweet Pumpkin Cheesecake
Post Date: 11/21/08 3:16 pm
I got this last night from my support group meeting. I am not sure where the scary comes from.
Crust
1 cup graham cracker crumbs
1 1/2 teaspoons slenda
1/3 cup light butter, melted
Filling
3 (8 oz) packages fat free cream cheese
2 (8 oz) packages reduced fat cream cheese
1 1/2 cups slenda
3 tablespoons all purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon ground ginger
1 pinch ground cloves
1 (15 oz) can pumpkin puree
1/4 cut fat free half and half
1/2 eat beaters
1 tablespoon vanilla
Topping
2 cups reduced fat sour cream
1/2 cup slenda
1 teaspoon vanilla
2 drops maple flavor
Preheat over to 350 degrees, spray 9" springform pan with baking spray
Mix crust ingredients together and firmly press onto bottom of springform pan. Bake 12-15 minutes until lightly browned and firm. Cool
Blend together cream cheese, slenda, flour and spices on medium speen in an electric mixer until cream cheese is smooth and lump free. Scrape sides of bowl. Add pumpkin, mix on medium speed until well blended and lump free
Turn mixer on low and slowly add half and half, egg beaters and vanilla. Blend until well mixed.
Poor over prepared crust. Bake for 50-60 minutes at 350 degrees. make sure center is slightly firm. Let cool
Prepare topping. Blend all ingredients together in a small bowl until well mixed. Pour on top of cheesecake and spread evenly. Return to oven and bake for 15 minutes. Remove from oven and cool for 20-25 minutes on a wire rack. Chill 4-6 hours or overnight in the refrigerator
I got this last night from my support group meeting. I am not sure where the scary comes from.
Crust
1 cup graham cracker crumbs
1 1/2 teaspoons slenda
1/3 cup light butter, melted
Filling
3 (8 oz) packages fat free cream cheese
2 (8 oz) packages reduced fat cream cheese
1 1/2 cups slenda
3 tablespoons all purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon ground ginger
1 pinch ground cloves
1 (15 oz) can pumpkin puree
1/4 cut fat free half and half
1/2 eat beaters
1 tablespoon vanilla
Topping
2 cups reduced fat sour cream
1/2 cup slenda
1 teaspoon vanilla
2 drops maple flavor
Preheat over to 350 degrees, spray 9" springform pan with baking spray
Mix crust ingredients together and firmly press onto bottom of springform pan. Bake 12-15 minutes until lightly browned and firm. Cool
Blend together cream cheese, slenda, flour and spices on medium speen in an electric mixer until cream cheese is smooth and lump free. Scrape sides of bowl. Add pumpkin, mix on medium speed until well blended and lump free
Turn mixer on low and slowly add half and half, egg beaters and vanilla. Blend until well mixed.
Poor over prepared crust. Bake for 50-60 minutes at 350 degrees. make sure center is slightly firm. Let cool
Prepare topping. Blend all ingredients together in a small bowl until well mixed. Pour on top of cheesecake and spread evenly. Return to oven and bake for 15 minutes. Remove from oven and cool for 20-25 minutes on a wire rack. Chill 4-6 hours or overnight in the refrigerator
highest/day of surgery/current/goal
340/306/203/199
Mmmmm... I'm going to add this to my pumpkin recipes!
Barbara
ObesityHelp Coach and Support Group Leader
http://www.obesityhelp.com/group/bcumbo_group/
High-264, Current-148, Goal-145
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