I tried a cheesecake recipe the other night that turned out to be a HUGE FAIL once it came out of the oven. I was crushed as I searched my low-carb cook books to find a good recipe. I went to my Hungry Girl 200 under 200 cookbook and found this amazing recipe.  








For Crust

• 2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
• 1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
• 3 tbsp. Splenda No Calorie Sweetener (granulated)
• 1 tsp. cinnamon

  
For Filling

• 24 oz. fat-free cream cheese, room temperature
• 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1 cup canned pure pumpkin
• 1 cup Splenda No Calorie Sweetener (granulated)
• 1/4 cup light brown sugar (not packed)
• 1 tsp. vanilla extract
• 1 tsp. pumpkin pie spice

For Topping

• 3/4 cup fat-free sour cream
• 1/4 cup Splenda No Calorie Sweetener (granulated)
• 1/2 tsp. vanilla extract

Directions

Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray cupcake liners lightly with nonstick spray — make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the liners.

Bake in the oven for approximately 45 minutes, until set. Allow pie to chill in the fridge for at least 3 – 4 hours (overnight is best).

In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the cupcake.

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 63.6
• Total Fat: 1.1 g
• Cholesterol: 5.1 mg
• Sodium: 241.6 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 2.7 g
• Protein: 5.5 g 

I hope you guys give this a try and let me know what you think!

xoxo
Nat