Pumpkin Cheesecake - Macros (20P, 31C, 2F)

Not real happy with this layout - will have to work on it.   Photo will be added later this week (hopefully before they eat it all!) Graham Crackers -35 g crushed (plain, honey, cinnamon) Splenda - 48 g FF Cream Cheese 675 g (or 3 - 8 oz blocks) Flour - 45 g Eggs - 2 large Egg Substitute - 1 cup Pumpkin (Pure, not pie mix) 1.88 cup (or 1 -15 oz can) Cloves - 1/4 tsp  Nutmeg - 1/4 tsp Cinnamon - 1.5 tsp

  

Crush the graham crackers and sprinkle in the bottom of a 9 inch non-stick spring form pan that has been sprayed with non-stick spray.  

Beat the cream cheese, add the splenda and flour and continue beating until smooth

Add 1 egg, then the egg substitute a little at a time until incorporated.  

Transfer 2.5 cups to a separate bowl, and beat the remaining egg and spices and pumpkin into the filling left in the bowl.  

Pour half of the pumpkin filling over the crumbs carefully - (pour over the back of a spoon if necessary) so as not to disturb them.

Pour half the plain, then the other half of pumpkin, then the remainers of the plain.  You can swirl if you'd like.  

Bake for 10 minutes at 500*, then reduce oven temps to 200* and bake for 30 minutes.  Tent with foil and bake for an additional 60 minutes until it's nearly set when shaken.  

Chill in fridge until ready to eat.   

Now I LOVE desserts - which was why I once weighed 360 pounds, so I cut my cake into 6 slices - and that's what the macros are based on.  If you like normal size dessert slices - cut the cake in 12 and cut all the macros in half !

Macros from MM+

223 calories

20.5 protein

31.5 carbs

1.9 fat

based on 1/6 of the cheesecake :)