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!!

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!

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!

Sounds awesome! Thanks for sharing!

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

Two of my favorite things combined into one! I can't wait to try this! Thanks for sharing it, Cherrycolored!

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

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

It sounds delicious.

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.

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

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.

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

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.

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.