Skinny Pumpkin Cheesecake with Stevia and Almond Meal-Butter Crust

Posted on Mar 09, 2015

This Skinny Pumpkin Cheesecake is just the regular Skinny Cheesecake recipe that makes 2 slightly thinner pies, PLUS a can of Libby’s Pumpkin, an extra egg, 3 tablespoons of Organic Dark Maple Syrup, with Walnut topping.

The following ingredients will fill two standard 7 inch pie pans:

3 – 8oz containers cream cheese (1/3 less fat cuts a lot of calories out)

1 Can Libby’s Pumpkin

4 tbsp of uncut SweetLeaf Stevia, or 2 cups sugar or Stevia in the Raw

4 eggs

2+ tsp lemon juice

4 tsp vanilla extract

In a large bowl or stand mixer, beat cream cheese and Stevia, egg, lemon juice, and vanilla, until combined. Beat until smooth and well combined, scrapping down the sides in between. Pour in crust and smooth out by twirling pan and spatula. Bake 350 degrees F for 25 to 30 minutes. Take out, add walnut topping, let cool, chill for 4 to 6 hours.

Almond Meal Crust:

1/2 cup Almond Meal 320 calories, 1/2 TBS melted butter 50 calories, 1.5 tsp pumpkin pie spice  = 370 calories

Cheesecake Pie Mix:

3 8 oz Philadelphia Cream Cheese 1/3 Less Fat – 1,440 calories, 1 can Libby’s Pumpkin 180 calories, 4 eggs 280 calories, 2 tsp lemon juice 8 calories, 4 tsp vanilla extract 48, 3 tablespoons Maple Syrup 150 calories, Walnut topping 100 calories, 2 cups Stevia in the Raw =  2,20 calories divided by 2 = 1,100 calories per pie

Healthy Crust – 370 + Healthy Cheesecake Pie Mix – 1,100 =  1,470 total calories

8 slice small pc of pie =  184 calories

6 slice large pc of pie =  245 calories

That’s about a 50 calorie tablespoon of Organic Dark Maple Syrup in the picture above poured on top, plus add another 30 to 45 calories in Redi Wip cream for about 250 calories for a small slice and 350 calories for a large slice. I take the picture without the cream for a better view of the pie itself.

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