Saturday, September 29, 2012
76 Calorie Crustless Pumpkin Cheesecake!
After searching, and searching, and searching....I finally found a pumpkin flavored recipe that looked good, until I calculated the nutrition facts and oh boy...I shredded that recipe! It was a pumpkin whoopie pie recipe (with me substituting with low fat/ff ingredients and cutting all corners I could) was over 400 calories, 55+carbs, and an insane amount of fat! No way was I going to eat even half of a serving....so I continued to search.
I hadn't baked a cheese cake before, but I've heard it's basically just cream cheese...so I looked up the main ingredients needed, which were cream cheese and eggs. So I made up my own low carb, low fat, and low calorie crustless pumpkin cheesecake!
What you need:
1 15oz Can of Pumpkin (I used Great Value brand 100% pumpkin)
10oz Fat Free Cream Cheese, room temperature (Also used great value brand, this was one brick plus 2 oz of my leftover brick, making 10 oz)
1 cup splenda
Preheat oven to 350.
In a mixing bowl, combine pumpkin and cream cheese, using a hand mixer until mixed well. Then add in the eggs. Sprinkle with cinnamon, nutmeg, and cloves. I did not measure these ingredients, it all depends on how much "spice" you want to taste.
I used my small square pyrex baking dish. Spray pan of your choice (smaller pan is better unless recipe is doubled). Pour mixture into pan, and even out as much as possible with a spatula or knife. Cook uncovered for about 40 minutes. I checked mine around the 30 minute mark with a tooth pick and extended the cooking time based on those results.
Once it's done cooking, put pan in refrigerator for 3-4 hours letting it cool completely and get chilled before eating.
Serving size is 9! 76 Calories, 1.7g fat, 6.5 Carbs, and 7.2g protein!