Low Fat Pumpkin Cheesecake

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!!

INGREDIENTS:

CRUST:
56 reduced-fat vanilla wafers (about 8 ounces)

1 Tablespoon butter, melted

FILLING:
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

Directions:

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!!

Nutrition Facts
Servings 16
Amount Per Serving
Calories 252
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.

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