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Pumpkin Cheesecake (Light/Low-Fat) Recipe Recipe


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     Pumpkin Cheesecake (Light/Low-Fat) Recipe

Category   Desserts - Breads
Sub Category   None
Servings   8 servings

16 oz fat-free cream cheese, softened
1/16 cup sugar (use 1/2 cup Splenda)
1/2 tsp. vanilla extract
1/2 cup egg beaters
1/2 cup pumpkin
1/3 tsp pumpkin pie spice
1/3 cup graham crumbs
1/2 cup light Cool Whip

1.Preheat oven to 325 degrees Whip cream cheese, sugar and vanilla until blended Blend in eggs but don?t beat
Remove 1 cup of batter and stir in canned pumpkin and spice Spray a 9-inch pie plate with cooking spray and sprinkle in graham crumbs evenly to make a crust Pour remaining batter into pan, then top with pumpkin batter
Bake at 325 degrees for 40 minutes, or until center is set Refrigerate for three hours or overnight
Calories 107 Total Fat 1.9g

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