Pumpkin Cheesecake Dessert
Adapted from
Taste of Home Magazine
24 servings
| Crust: | 15 ozs canned pumpkin | ||
| 2 cups gingersnap cookies, crushed fine | 1 1/2 tsps cinnamon | ||
| 1/4 cup margarine, melted | 1 tsp pure vanilla extract | ||
| Filling: | 5 whole eggs, slightly beaten | ||
| 40 ozs fat-free cream cheese, softened | 1/8 tsp nutmeg | ||
| 1 cup granulated sugar |
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Preheat oven to 350. Prepare a 9"x13" pan with cooking spray; set aside. In a small bowl, combine gingersnap crumbs and margarine. Mix until crumbly. Press into prepared pan. Meanwhile, in a mixing bowl, combine cream cheese, and sugar until smooth. Add pumpkin, cinnamon, and vanilla extract. Then, add eggs. Mix until combined. Pour over crust. Sprinkle nutmeg evenly overtop. Bake for 40 minutes, or until center is almost set. Cool then refrigerate overnight.
| Calories | 157 | %CFF | 22 % | |
| Total Fat | 4 g | Saturated Fat | 1.0 mg | |
| Protein | 8 g | Cholesterol | 39 g | |
| Carbohydrates | 13 g | Sodium | 311 mg | |
| Sugars | 14 g | Fiber | 0.8 g | |
|
3.3 WW Points | ||||
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