Anita's Tried & True Heart Healthy Recipes

Pumpkin Cheesecake Dessert 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  
Pumpkin Cheesecake Dessert
Click to enlarge
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.
Nutritional Analysis per serving (24 servings total)
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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