Sunday, November 28, 2010

Impossibly Easy Crustless Pumpkin Cheesecake

  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 package (8 oz) fat free cream cheese, cut into 16 pieces, softened
  • 1/4 teaspoon vanilla
  • 3 egg beaters (3/4 cup_
  • 3/4 cup splenda
  • 1/2 cup Heart Smart Original Bisquick® mix
  • 1 1/2 teaspoons pumpkin pie spice
  • Caramel topping, if desired
  • Pecan halves, if desired
  • Fat Free Cool Whip, if desired

  1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. (I used spring form, and it worked fine!)
  2. Beat all ingredients except caramel topping, cool whip and pecan halves for 2 minutes, scraping down the sides as necessary. Pour into pie plate.
  3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Drizzle servings with caramel topping, cool whip or garnish with pecan halves. Store covered in refrigerator.
Makes 6 servings

Nutrition (w/o toppings)
Calories 109
Fat 1g
Cholesterol 6mg
Sodium 391mg
Potassium 11mg
Carbs 15g
Sugars 4g
Protein 10g

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