Crustless Pumpkin Cheesecake

November 19, 2012

 

crustless pumpkin cheesecake

Ingredients:

  • 8 oz. low fat cream cheese
  • 8 oz. fat free cream cheese
  • 1/2 cup pureed pumpkin or plain canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • dash – nutmeg and ground cloves
  • 2 eggs or 1/2 cup egg beaters

Instructions:

  1. Combine and blend until smooth with a hand mixer: 8 oz low fat cream cheese (block, not tub-type) 8 oz fat free cream cheese, ½ cup pureed pumpkin or plain canned pumpkin, ½ cup sugar, ½ tsp vanilla, ½ tsp cinnamon (if tolerated), a dash nutmeg and a dash of ground cloves (if tolerated).
  2. Blend in 2 eggs or ½ cup Egg Beaters until smooth.
  3. Pour into a greased or sprayed glass 9” pie dish.
  4. Bake at 350 degrees for 35-45 min and a toothpick inserted in the center comes out clean.
  5. Cool 3 hours or overnight in the refrigerator.

For more pumpkin ideas, check out this post.