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vixenbabe
Classy Skank
Ok, I do not know about all of you...BUT...I am always going to parties and need to bring something that is a small cheat for myself. Having a small piece of this is better than the other options that seem to be at these parties! ENJOY!
Low Fat Pumpkin Cheesecake
1 1/2 Cups Crushed Ginger Snaps
1/2 Cup Finely Chopped Pecans
1/3 Cup Margarine- MELTED
2 8 Oz. FAT FREE PHILLY BRAND Cream Cheese- SOFTENED
3/4 Cup Sugar
1 tsp. Vanilla
3 eggs
1 Cup Canned Pumpkin
3/4 tsp. Cinnamon
1/4 tsp. Ground Nutmeg
Combine Gingersnap crumbs, pecans and melted margarine on to bottom of cheesecake pan- 1 1/2 inches up the sides of a 9 inch springform pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese , 1/2 cup sugar and vanilla, mixing at med. speed- BLEND WELL! Add egss- ONE AT A TIME- MIX WELL! Reserve 1 1/2 CUPS batter. Add remaining sugar, pumpkin and spices with remaining batter. Alternately layer pumpkin and cream cheese over crust. Cut through batters with a knife several times for a marble effect. BAKE AT 350 DEGREES FOR 55 MINUTES. Loosen cake from rim of pan and cool.
Low Fat Pumpkin Cheesecake
1 1/2 Cups Crushed Ginger Snaps
1/2 Cup Finely Chopped Pecans
1/3 Cup Margarine- MELTED
2 8 Oz. FAT FREE PHILLY BRAND Cream Cheese- SOFTENED
3/4 Cup Sugar
1 tsp. Vanilla
3 eggs
1 Cup Canned Pumpkin
3/4 tsp. Cinnamon
1/4 tsp. Ground Nutmeg
Combine Gingersnap crumbs, pecans and melted margarine on to bottom of cheesecake pan- 1 1/2 inches up the sides of a 9 inch springform pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese , 1/2 cup sugar and vanilla, mixing at med. speed- BLEND WELL! Add egss- ONE AT A TIME- MIX WELL! Reserve 1 1/2 CUPS batter. Add remaining sugar, pumpkin and spices with remaining batter. Alternately layer pumpkin and cream cheese over crust. Cut through batters with a knife several times for a marble effect. BAKE AT 350 DEGREES FOR 55 MINUTES. Loosen cake from rim of pan and cool.
