Pumpkin Cheesecake Dessert

Name: Pumpkin Cheesecake Dessert
Yield: 24 servings
Ingredients: Crust:; 2 cups gingersnap cookies, crushed fine; 1/4 cup margarine, melted; Filling:; 40 ozs fat-free cream cheese, softened; 1 cup granulated sugar; 15 ozs canned pumpkin; 1 1/2 tsps cinnamon; 1 tsp pure vanilla extract; 5 whole eggs, slightly beaten; 1/8 tsp nutmeg

Adapted from Taste of Home Magazine

Crust:
2 cups gingersnap cookies, crushed fine
1/4 cup margarine, melted
Filling:
40 ozs fat-free cream cheese, softened
1 cup granulated sugar
15 ozs canned pumpkin
1 1/2 tsps cinnamon
1 tsp pure vanilla extract
5 whole eggs, slightly beaten
1/8 tsp nutmeg

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.

Posted: 11/19/2009

Desserts

Rated by 0 users (0.00)

WW Points^* : 3.31

24 servings

Nutrition Facts
Servings Per Recipe 24
Amount Per Serving
Calories 157 Calories from Fat 34 (22%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 1g	5%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.5g
Trans Fat 0.4g
Cholesterol 39g	13%
Sodium 311mg	13%
Potassium 0mg	0%
Total Carbohydrate13g	4%
Dietary Fiber 0.8g	3%
Sugars 14g
Protein 8g	3%
* 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.