Pumpkin Cheese Cake

Price S.
on 10/25/12 9:16 pm - Mills River, NC

	We're year-round pumpkin freaks, but fall is when all the "normal" people celebrate the fat orange squash. Check out this recipe. It's SO great! HG Heads Up! You'll need a springform pie pan for this recipe. You can usually find 'em cheapie-cheap at any supermarket, or click here to order one online. *Ingredients:* For Crust 2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor 1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water 3 tbsp. Splenda No Calorie Sweetener (granulated) 1 tsp. cinnamon For Filling 32 oz. fat-free cream cheese, room temperature 1 cup fat-free liquid egg substitute (like Egg Beaters Original) 1 cup canned pure pumpkin 1 cup Splenda No Calorie Sweetener (granulated) 1/4 cup light brown sugar (not packed) 1 tsp. vanilla extract 1 tsp. pumpkin pie spice For Topping 3/4 cup fat-free sour cream 1/4 cup Splenda No Calorie Sweetener (granulated) 1/2 tsp. vanilla extract *Directions:* Preheat oven to 325 degrees. Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside. In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan. Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best). Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie. Return pie to the fridge until ready to serve. Cut pie into 12 slices. MAKES 12 SERVINGS
	Serving Size: 1 slice Calories: 160 Fat: 3.25g Sodium: 579mg Carbs: 20g Fiber: 5g Sugars: 7g Protein: 15g *PointsPlus®* value 4*

From time to time we talk about pumpkin cheesecake so when this came on my computer this morning from Hungry Girl, I thought I would share it. I have not made it but I did make a pumpkin cheesecake last year and it was good. Just don't know what happened to the recipe.

66 yrs young, 4'11" hw 220, goal 120 met at 12 months, cw 129 learning Maintainance

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Turtle Lynn
on 10/25/12 10:36 pm - New Castle, DE

RNY on 05/29/12 with

Yummmmm! Sounds delicious! I will definitely be trying this, thanks for the recipe!

HW 287, GW 150, CW 168 ** Band to RNY 05/29/12 **

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italianspice
on 10/25/12 11:10 pm - Eastlake, OH

RNY on 07/29/10

Thanks Price!

Sounds good, I wish someone else enjoyed cheesecake around here. I wonder if I could half the recipe and make in cupcake tins and freeze.

Maria

Roz !!!!
on 10/26/12 12:22 am - Butler, PA

Sounds Wonderful Price....Thanks!

Roz

God is walking with me every step of the way. Because of HIM this is possible!!

RNY 10/15/2008 9+ Years!!! Height: 4' 11" HW: 203 SW: 197 CW: 119 on Maintenance