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Pumpkin Cheesecake

Source of Recipe


Joanna Lund






List of Ingredients



• 1 (8-ounce) package Philidelphia fat-free cream cheese
  
• 1 (40serving) package JELL-O sugar free instant butterscotch pudding mix
  
• 2 cups (one 15-ounce can) pumpkin
  
• 1/4 cup Land O Lakes no-fat sour cream
  
• 1/2 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix
  
• 2 eggs or equivalent in egg substitute
  
• 1 teaspoon vanilla extract
  
• 1 teaspoon Pumpkin Pie Spice
  
• 1 cup Cool Whip Lite
  
• 1 tablespoons (1/2 ounce) chopped pecans
  






Instructions



1. Preheat oven to 350 degress. Spray a 9-inch pie plate with butter-flavored cooking spray. In a large bowl, stir cream cheese with a spoon until soft. Stir in dry pudding mix, pumpkin, and sour cream. Add baking mix, eggs, vanilla extract, and Pumpkin Pie Spice. Mix well to combine, using a wire whisk. Spread batter into prepared pie plate. Bake for 40 to 50 minutes or just until firm in center. Place pie plate on a wire rack and allow to cool for at least 45 minutes. Spread Cool Whip Lite evenly over cooled cheesecake. Evenly sprinkle pecans over top. Refrigerate for at least 2 hours. Cut into 8 servings.
   
   






Final Comments


Serves 8
Each serving equals:
HE: 3/4 Bread, 3/4 Protien (1/4 limited), 1/2 Vegetable, 1/4 Fat, 1/4 Slider, 19 Optional Calories
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131 Calories, 3 gms Fat, 7 gms Protien, 19 gms Carbohydrates, 278 mg Sodium, 125 mg Calcium, 2 gm Fiber
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DIABETIC: 1 Starch, 1 Protien, 1/2 Fat