Healthy Dessert Recipe | Pumpkin Cheesecake


  • 2 8-ounce packages of fat-free cream cheese
  • 3 tsp vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1/4 tsp nutmeg
  • 3/4 cup splenda
  • 2 eggs
  • 1 tsp ground cinnamon
  • fat-free Redi whip to top


  1. Preheat oven to 325 degrees. In a large bowl, combine softened cream cheese, splenda and vanilla. Beat with electric mixer until smooth. Add eggs, one at a time.
  2. Remove 1 cup of batter and spread into bottom of glass baking dish which has been sprayed very lightly with non-stick spray. Add pumpkin, spices to remaining mixture.
  3. Carefully spread pumpkin layer over first layer. Bake 35-45 minutes or until center is almost set.
  4. Allow to cool then chill. Serve with whipped cream.

Servings: 10 proteins, 1 fruit.