Skip to main content

Serving: 1 slice (123 grams)
Servings per recipe: 12
Calories: 185 (89 from fat)
Fat: 10 grams (5 saturated fat, 0 trans fats)
Cholesterol: 21 milligrams
Sodium: 248 milligrams
Total carbohydrate: 15 grams (1 fiber, 7 sugar)
Protein: 9 grams

Receive a recipe each week via e-mail or RSS feed.

Pumpkin cheesecake

Usually high in fat and calories, this dessert favorite has been revamped to be healthier, but just as tasty.

Ingredients

Crust

1 cup graham cracker crumbs
1/3 cup SPLENDA® no calorie sweetener, granulated
3 tablespoons light margarine, melted

Filling

16 ounces light cream cheese, softened
16 ounces canned pumpkin
1 1/2 cups egg substitute
3 tablespoons molasses
3/4 cups SPLENDA® no calorie sweetener, granulated
1 teaspoon vanilla extract
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Directions

Crust

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small bowl, mix together graham cracker crumbs, Splenda and butter.
  3. Put mixture in 9 x 2 1/2 springform pan. Press mixture on bottom and sides of pan. Place in freezer until filling is ready.

Filling

  1. In a large bowl, beat cream cheese with mixer on high speed, until smooth, about 2 minutes.
  2. Add remaining ingredients and beat on low speed until blended and smooth, about 1 minute.
  3. Pour filling into crust.
  4. Bake cheesecake 55 minutes or until set.
  5. Cool 15 minutes and run a knife around the sides to loosen the cake from the pan.
  6. Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving.











 

Source: Allina Health clinic - Diabetes Education, Healthy Holiday Tips and Recipes Cookbook

First published: 10/02/2008
Last updated: 12/02/2010

Reviewed by: Allina Health's Patient Education Department