Pumpkin Cheesy Things - 3 Fat Chicks on a Diet Weight Loss Community

cherrycolored · 09-14-2008, 11:37 AM

My First Recipe!!!
I wasn't really sure where to post this but had to because its yummy!! I had to test it a few times and get my recipe straight but wow. I have been craving pumpkin cheesecake and while I found a few recipes on here for fake cheesecake they all had cottage cheese in them which I personally find to be beyond disgusting, lol.... so I tried this and it is delicious. I call it part of phase 1.5 because I am not really doing 2 but not quite using only 1 ingredients. They really taste like pumpkin cheesecake to me and there is no need for a crust but i am sure making one with crushed pecans would taste lovely.

1 8oz. package of low fat (1/3 fat) philadelphia cream cheese
1/2 can of Libby's 100% pumpkin
1/4- 1/2 cup of Part Skim Ricotta ( i have used both measurements, depends on what you like)
1 tsp. Vanilla Extract
1 Egg
4-6 packets of Splenda. I like about 5 but depends on your taste for it.

I mixed all ingredients together and spooned into muffin cups which i had sprayed with some PAM just to make sure they didn't stick to the papers. Then i baked them at 350 for about 50 minutes or until a knife comes out of the center clean. They will not be 100% set so make sure you cool them a bit before eating. Store refrigerated. This recipe makes about 8 muffin cups worth.

I have been eating them for breakfast and occasionally for snacks. Great with coffee in the morning when I just dont have the time or inclination to eat or make eggs. No need to reheat either, they taste good cold. I am guessing they would hold up ok in a micro though.

I put the recipe together on a site an broke it out into 8 servings so these are APPROXIMATE calories etc. but what I use to count on the web site I use to track my foods.

1 cake: 90 calories, 5g fat, 5g carbs, 2g sugar (from pumpkin natural), 1g fiber, 5g protein

I love them. Hope you do too!!

rdw1 · 09-14-2008, 11:51 AM

Sounds good- I too have been craving some pumpkin... I thought about making pumpkin muffins without the cream cheese, as I love pumpkin pie more than pumpkin cheesecake- but this sounds delish! I am soooooo ready for the fall!

Fat Melanie · 09-14-2008, 11:54 AM

OMG, when I saw the title to this thread I almost died. That sounds so delicious and right up my alley. Cheesecake and pumpkin? MMM!

Jenskihere · 09-14-2008, 12:02 PM

Sounds awesome! Thanks for sharing!

scarahjs · 09-14-2008, 12:56 PM

They sound great. I will have to try and make them. Thanks!

cottagebythesea · 09-14-2008, 02:17 PM

Two of my favorite things combined into one!

I can't wait to try this! Thanks for sharing it, Cherrycolored!

cherrycolored · 09-14-2008, 06:41 PM

Great!! I hope you all enjoy them as much as I do!

rebel · 10-07-2008, 01:09 PM

What size can of pumpkin? Libby's makes 2 sizes.

It sounds delicious.

cherrycolored · 10-08-2008, 06:54 PM

I used the smaller can (15oz). and make sure its the 100% pure pumpkin, not the pumkin pie filling. that has a ton of sugar in it.

callystia · 10-11-2008, 09:38 PM

I absolutely cannot wait to try this! Thank you so much for sharing.

rdw1 · 01-13-2009, 02:24 PM

So, out of all of us who have said this sounds great(and it does) has anyone tried this recipe?

ScottieBaseball · 01-25-2010, 10:41 PM

Quote:

Originally Posted by rdw1

So, out of all of us who have said this sounds great(and it does) has anyone tried this recipe?

My wife (down 11 lbs.) and I (down 14 lbs.) are in our 2nd week of Phase 2. I made these tonight and HOLY SCHNIKES are they good! Thank you to the original poster.

jyoyo78 · 02-22-2010, 05:52 PM

DELISH!!! Just made these, this is definitely a recipe I'll be making over and over

)

Panacea86 · 09-25-2011, 02:53 PM

I made these today with 4 packets splenda. Added 2 pinches each cocoa powder and cinnamon, a teensy bit more vanilla than directed (I have the junky kind, not pure vanilla). The flavor is amazing, so cheesy an mildly sweet and nutty.

I used a bit more than 1/4 cup ricotta and regret it, along with not being sure how much pumpkin I had (I had some pumpkin left and couldn't remember how much had been in the can). I clearly added too much of both, because my muffins came out super wet after 50 minutes. I had to bake them an extra 20 minutes to make them solid.

I will use less ricotta and be more precise with my pumpkin next time. They're great though.

jerseygiiirl · 10-13-2011, 12:20 PM

Made these last night. Followed recipe. Found they need some cinnamon or nutmeg as they were a little bland. With the added spice I'm sure they would be much better.