Saturday, September 29, 2012

76 Calorie Crustless Pumpkin Cheesecake!

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I have been craving pumpkin. It's really odd, and I don't know why. I'm thinking it's because this year I won't be chugging down any of Jack In The Box's Pumpkin Pie milk shakes....

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 I continued to search.

I hadn't baked a cheese cake before, but I've heard it's basically just cream 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)
3 eggs
1 cup splenda
Ground Nutmeg
Ground Cloves

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!


  1. Hi there! I found your recipe on the forum for gastric sleeve and pinned it on Pinterest. I finally got around to making it tonight and instead of splenda I used Honey and didn't add the cloves. Might be a little less solid than yours came out but the taste is AWESOME! Thank you for posting this.

    *I'm a month post-op :)

    1. Awesome! I'm glad you liked it! How much honey did you use? I'll have to try that next time.

  2. I want to ask, where do you come up with your protein count? I am recently able to eat this type of food since surgery, and want to be very careful. I also found a Greek yogurt cream cheese blend at Vons, it's made by Lucerne, higher protein and lower calories and fat. I substituted that for regular cream cheese. Maybe I calculated out the servings wrong, but I have 4.1 grams protein, and that's with the higher protein greek cream cheese. Any guidance would be appreciated. Thanks.I calculated the servings at 9 for the entire thing. And also, which size pyrex did you use, the 8x8?


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