This recipe is from Kalyn’s Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn’t mean you have to miss out on dessert.
Ingredients: [‘light cream cheese’, ‘splenda granular’, ‘vanilla extract’, ‘eggs’, ‘canned pumpkin puree’, ‘ground cinnamon’, ‘apple pie spice’, ‘whipped cream’]
Quantity of Ingredients: [“2 (8 ounce) packages light cream cheese (not fat free)”,”1/2 cup Splenda granular”,”2/3 teaspoon vanilla extract”,”2 eggs”,”1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)”,”1/2 teaspoon ground cinnamon”,”1/2 teaspoon apple pie spice”,” whipped cream”]
Number of Servings: 8
Steps: [‘Preheat oven to 325°F.’, ‘In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.’, ‘Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.’, ‘Add pumpkin and spices to remaining batter and stir until blended.’, ‘Carefully spread pumpkin layer over first layer.’, ‘Bake in preheated oven 35-45 minutes or until center is almost set.’, ‘Allow to cool, then chill several hours or overnight.’, ‘Serve with whipped cream if desired and wait for compliments.’, ‘I used a 10″ by 8″ glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9″ by 13″ baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.’]