It is no secret to my family and friends that I love pumpkin and I love cheesecake… so this is heaven for me! Plus, I don’t carry the guilt that normally comes after eating regular, heavy cheesecake – this is not only low-fat, it still has the rich and amazing texture that makes cheesecake so fabulous!!
56 reduced-fat vanilla wafers (about 8 ounces)
1 Tablespoon butter, melted
3 (8-ounce packages) fat-free cream cheese, softened
2 (8-ounce packages) 1/3 less-fat cream cheese, softened
1/2 cup granulated white sugar
1/2 cup packed brown sugar
3 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon salt
dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can unsweetened pumpkin puree
Preheat oven to 400° F.
Prepare crust: Place cookies in a food processor; pulse until finely ground.
Add butter; pulse 10 times or until mixture resembles coarse meal.
Firmly press mixture into bottom of a 9-inch spring-form pan coated with cooking spray.
Bake for 10 minutes; cool on wire rack.
Reduce oven temperature to 325° F.
Prepare filling: Beat cream cheeses with mixer at high speed until smooth.
Add granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well.
Add eggs, 1 at a time, beating well after each addition.
Add pumpkin; beat well.
Pour filling into prepared crust; bake at 325° for 1.5 hours or until almost set. (Cheesecake is done when the center barely jiggles when pan is touched).
Remove cheesecake from oven; run a knife around the outside edge.
Cool to room temperature; cover and chill at least 8 hours.
Decorate with whipped cream if desired!!
Amount Per Serving
Total Fat 9 g
Cholesterol 74 mg
Sodium 1127 mg
Potassium 232 mg
Total Carbohydrate 28 g
Dietary Fiber 1 g
Sugars 19 g
Protein 11 g
Vitamin A 53 %
Vitamin C 1 %
Calcium 18 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.