https://www.copymethat.com/r/vc4534ni7/crustless-pumpkin-cheesecake-4-sp/
24816508
8ZdAk5k
vc4534ni7
2024-05-05 12:37:20
Crustless Pumpkin Cheesecake (4 SP)
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Servings: 6
Servings: 6
Ingredients
- Non-Stick cooking spray
- 3 (8 oz) bars FF cream cheese
- ⅛ cup brown sugar
- ¼ cup Splenda (cooking type)
- 3 large eggs
- 1 (15 oz) can pumpkin
- ½ cup FF Greek yogurt
- 2 tbsp Kodiak Power Cake Mix (Buttermilk)
- 1-½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp imitation maple or rum flavoring
- 1 tsp vanilla extract
- ¼ cup thinly sliced crystallized ginger (for garnish), optional (Still 1 SP per serving with ginger)
Steps
- Preheat oven to 350º F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.
- Using an electric mixer, beat cream cheese and brown sugar blend together until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring and vanilla extract.
- Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes.
- Refrigerate warm cake, uncovered until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
- When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
- Yield: 12 equal size servings. 4 SP.