Maple Pumpkin Cheesecake Recipe
Yield: 1 slice
- 1 pound cream cheese fat-free
- .25 cup maple syrup
- 1 cup Splenda
- 1 teaspoon vanilla extract
- 1 cup egg beaters
- 1 teaspoon Pumpkin Spice
- 1 cup pumpkin puree
- Whip cream cheese in a food processor until smooth.
- Add all remaining ingredients EXCEPT pumpkin puree.
- In a large bowl, fold-in pumpkin puree.
- Scoop into a baking dish and bake at 375 degrees for 30 minutes with a water bath.
- Allow to cool 30 minutes until serving.