"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Pie Cheesecake Recipe

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This recipe for Pumpkin Pie Cheesecake, by , is from Silveous Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Whitbeck
Added: Tuesday, May 19, 2009


3- 8oz packages of Fat Free Cream Cheese
1 cup of sugar substitute
1 tsp of Vanilla Extract
1 cup of canned pumpkin
4 egg whites
1/2 tsp of ground cinnamon
1/4 tsp of ground nutmeg
1/4 tsp of ground allspice

Makes 8-16 servings
1. Combine cheese, sugar and vanilla in large bowl
2. Mix until smooth with an electric mixer
3. Add pumpkin, eggs, and spices
4. Beat until smooth and creamy
5. Pour into a 9" pan (or pie crust if preferred)
6. Bake for 60−70 mins or until the top turns a
bit darker @ 375 degrees F
7. Remove from oven and allow to come to room temperature
9. After it has thoroughly chilled, remove the pan sides and cut.
10. Serve with fat free whipped cream or cool whip

Number of Servings: 8

Personal Notes:
Personal Notes:
* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 96.3

* Total Fat: 0.1 g
* Cholesterol: 15.0 mg
* Sodium: 511.7 mg
* Total Carbs: 9.6 g
* Dietary Fiber: 1.0 g
* Protein: 16.8 g




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