1/2 the Fat Strudel Pumpkin Cheesecake

Ingredients

  • 16 ounces fat free cream cheese
  • 1 cup fat free sour cream
  • 1/3 cup Egg Beaters egg substitute
  • 1 cup Splenda granular
  • 3 tablesppons lemon juice
  • 1/3 cup flour
  • 2 cups mashed pumpkin
  • + 11 more ingredients
    • 1 cup brown Splenda granular
    • 2 tablespoons cinnamon
    • 1/3 cup egg, beater
    • 1 tablespoon nutmeg
    • 2/3 cup milk
    • 1 tablespoon ginger
    • 1 cup brown Splenda granular
    • ½ cup Splenda granular
    • ¾ cup flour
    • 1 cup chopped walnuts
    • ½ cup light butter

1 Preheat oven to 450 degrees. 2 - Combine cream cheese and sour cream until creamy and add eggs. 3 - once soft add lemon juice and sugar. 4 cook pie crusts in oven for about 3 minutes or until crispy. 5 - when pie crust is finished pour cream cheese filling into pie crust, filling half way. ...

View full recipe at SpringPad

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