No Crust Pumpkin Cheesecake

Name: No Crust Pumpkin Cheesecake
Yield: 8 servings
Ingredients: Filling:; 15 ozs canned pumpkin; 8 ozs fat-free cream cheese, cut into cubes; 3/4 c granulated sugar; 1/2 c low-fat baking mix; 1 tsp pure vanilla extract; 3 whole eggs, slightly beaten; 2 tsps pumpkin pie spice; Topping:; 8 ozs light sour cream; 2 tbsps granulated sugar; 2 tsps pure vanilla extract

Adapted from General Mills, Inc.

Filling:
15 ozs canned pumpkin
8 ozs fat-free cream cheese, cut into cubes
3/4 c granulated sugar
1/2 c low-fat baking mix
1 tsp pure vanilla extract
3 whole eggs, slightly beaten
2 tsps pumpkin pie spice
Topping:
8 ozs light sour cream
2 tbsps granulated sugar
2 tsps pure vanilla extract

Preheat oven to 350. Prepare a 9" glass pie pan with cooking spray; set aside. To prepare filling, combine pumpkin, cream cheese, and 3/4 cup sugar until smooth. Add baking mix, one teaspoon vanilla extract, and eggs. Pour into prepared pan. Bake for 45 minutes. Meanwhile, to prepare topping, combine sour cream, remaining sugar, and remaining vanilla extract. Mix well and spread on top of cooled cheesecake. Refrigerate cheesecake for three hours, or until chilled.

Posted: 11/16/2006

Desserts

Rated by 2 users (4.50)

WW Points^* : 4.17

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 212 Calories from Fat 36 (17%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 2g	10%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 70g	23%
Sodium 281mg	12%
Potassium 9mg	3%
Total Carbohydrate14g	5%
Dietary Fiber 2g	8%
Sugars 27g
Protein 9g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.