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4 Comments | Average User Rating:
Pumpkin Layer Cheesecake
tbiesanz says:
5

What is the conversion to regular sugar? Dietitian comment: Replace 1/4 cup Splenda® No Calorie Sweetener, granulated with 1/4 cup granulated sugar.

Dec. 04, 2014, 1:08 AM - Inappropriate review?
Pumpkin Layer Cheesecake
Stanwat says:
5

Can you use 1/3 low fat cream cheese in this recipe? Sounds like an excellent recipe. I will increase the pumpkin spice and add some cinnamon and nutmeg to taste. Dietitian comment: In general lower fat cream cheese is higher in sodium than regular. The substitution should not chage the quality of the cheesecake.

Nov. 21, 2012, 5:07 AM - Inappropriate review?
Pumpkin Layer Cheesecake
judy g. says:
5

I made the pumpkin cheesecake for Thanksgiving and it was a real hit. I opted for low fat items since my husband is dieting and it didn't make it too soft or off-tasting. Next time I will try using eggbeaters rather than eggs for cholesterol cutting. I will also make my own crust with allowed ingredients. I didn't use any suger(all Splenda) and it worked fine. My husband is pre-diebetic so the less sugar the better. We are not cheesecake eaters but we really liked this!

Jan. 06, 2011, 6:16 PM - Inappropriate review?
Pumpkin Layer Cheesecake
gladiola31 says:
5

I made the cheesecake pie and it is excellent

Dec. 20, 2010, 6:30 PM - Inappropriate review?

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