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Substitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the cream cheese, sugar and SPLENDA® Granulated, and adding 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.
Good news! Not only does this great-tasting cheesecake provide an excellent source of vitamin A from the pumpkin, but it's also rich in calcium from the fat free cream cheese. And as a bonus, you can feel good knowing it can fit into a healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe was AWEsome! So very good. We used an egg substitute for the eggs and all splenda. Will definitely be making again.
This is delish If you are a pumpkin lover or not so much. My husband does not like pumpkin pie but liked this.
I prefer this one at Kraft.com over BH&G Nov. issue because of the lower sugar content & lower cooking temperature. Thanks Kraft!