Fitness Food – Pumpkin Cheesecake

Since I am moving my old food blog content over to this new website, I figured I would post the pumpkin cheesecake recipe a few days before thanksgiving in case any of the new readers want to make this treat for Thanksgiving dessert this year.  I wish everyone a wonderful holiday season.

-JC

Pumpkin Cheesecake

Serves 4

Ingredients: P/C/F

28g crushed graham cracker for crust 2/21/3
2 blocks of fat free cream cheese 64/32/0
1/2 cup Splenda 0/12/0
1/2 tsp vanilla extract
1 egg 1 white 12/0/5
1/4 cup whole milk 2/3/2
120g canned pumpkin 1/10/.5
pinch of Pumpkin Pie Spice
dash of cinnamon

P/C/F

20/20/2.5

~185 kcals per serving

Directions:

Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust.

Mix all ingredients but the eggs and pumpkin in a bowl with mixer, and then once the batter is smooth add the eggs, mix until smooth and creamy. Pour half of the batter on top of the crust and then add the pumpkin to the remaining batter and mix. Once you are done mixing the pumpkin in then pour the remaining batter into the pie dish. (to make this simple, just mix the pumpkin in with the batter and don’t worry about making the layers like I have done in the picture)

Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.) and top with your favorite whipped topping before serving.