This weekend is the Women’s Half Marathon and although I hear you are supposed to eat a little more before a big race, I struggled with calories this week. When you are used to eating somewhat healthy (key word “somewhat”), adding in extra calories is tough! Tonight, my efforts included a low(er) fat pumpkin cheesecake 🙂 I searched all over the web for a good recipe and this is a combo of several so I suppose I can call it my own! You will notice “skinny” is in quotes; you will understand when you see the nutritional info. I should warn you that I used the pre-made pie crust that is jam packed with really bad things. We eat cheesecake so rarely that I didn’t see the harm (don’t judge).
Skinny Pumpkin Cheesecake
Nutrition Info: Serving Size – 1 piece
253 calories/16 g fat/10 g sugar/7 g protein/20 g carbs/40 mg cholesterol
- 2 – 8 oz packages of 1/3 fat cream cheese (softened)
- 1/2 c pumpkin puree (not pie filling)
- 1 tsp vanilla extract
- 1/2 c sugar or sugar substitute (I used Stevia)
- 2 eggs (I used 6 tbsp of egg whites)
- 1 reduced-fat graham cracker pie crust
- Preheat the over to 350 degrees
- Combine the cream cheese, pumpkin, vanilla and sugar until smooth.
- Add the eggs and mix thoroughly.
- Pour the mixture into crust and bake 25-30 minutes or until the center has set.
I have to confess, I had two pieces It was really good!