Pumpkin Cheesecake Recipe
Those on facebook already know I won the office bake-off yesterday with this cheesecake, so for those wanting the recipe, here it is. . .I will try to come back with the caloric info later, now remember, the slices cut from it are not bigger than about 1-1/2 to 2 inches, as this is a high cake of about 4 inches, so I'm not exactly sure how many slices it will give, but I'm thinking about 18 per cake at those slice parameters and that is what I will base the caloric values at when I do the serving sizes.
Lower fat and s/f Pumpkin Cheesecake
Ingredients
Crust:
Called for 8 ounces of vanilla wafers, I subbed 5 ounces low fat graham crackers and 3 ounces of almonds and pecans
1 tablespoon butter (did not sub)
Cooking spray
9 inch spring pan
Filling:
3 (8-ounce) blocks fat-free cream cheese, softened (I used 1/3 less fat)
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/2 cup granulated sugar (I used Diabetisweet sugar sub)
1/2 cup packed brown sugar (I used Diabetisweet brown sugar sub)
3 tablespoons all-purpose flour (I used whole wheat flour)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt Dash of allspice
2 teaspoons vanilla extract
4 large eggs (I used eggbeaters)
1 (15-ounce) can pumpkin
Optional: Pecans or other nuts to decorate around the top, with dollops of l/f whipped cream in between
Preparation
Crust: Preheat oven to 400°.
To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.
Cheesecake: Reduce oven temperature to 325°.
To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the 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 cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.
Servings per recipe: approximately 18 to 20 (since this is a high cake 4/5 inches, a slice is about two fingers
Calories: 236
Total Fat: 14
Cholesterol: 33
Sodium: 303
Total Carbs: 23.7
Dietary Fiber: 7.0 (which makes your net carb total 16.7)
Protein: 9.0 g
Lower fat and s/f Pumpkin Cheesecake
Ingredients
Crust:
Called for 8 ounces of vanilla wafers, I subbed 5 ounces low fat graham crackers and 3 ounces of almonds and pecans
1 tablespoon butter (did not sub)
Cooking spray
9 inch spring pan
Filling:
3 (8-ounce) blocks fat-free cream cheese, softened (I used 1/3 less fat)
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/2 cup granulated sugar (I used Diabetisweet sugar sub)
1/2 cup packed brown sugar (I used Diabetisweet brown sugar sub)
3 tablespoons all-purpose flour (I used whole wheat flour)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt Dash of allspice
2 teaspoons vanilla extract
4 large eggs (I used eggbeaters)
1 (15-ounce) can pumpkin
Optional: Pecans or other nuts to decorate around the top, with dollops of l/f whipped cream in between
Preparation
Crust: Preheat oven to 400°.
To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.
Cheesecake: Reduce oven temperature to 325°.
To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the 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 cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.
Servings per recipe: approximately 18 to 20 (since this is a high cake 4/5 inches, a slice is about two fingers
Calories: 236
Total Fat: 14
Cholesterol: 33
Sodium: 303
Total Carbs: 23.7
Dietary Fiber: 7.0 (which makes your net carb total 16.7)
Protein: 9.0 g
My Mantra is that I do not determine my success by the number hanging in my closet, nor will I let the scale determine that success either. . . It is through trial and error I will continue to grow and succeed. . . Laureen
"Success is a journey, not a destination." Ben Sweetland
Thanks for posting!! Did you get my email???
Beth
Beth
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Yes, that is what I did, but you could use the fat free, I just find the fat free stuff to be like paste
My Mantra is that I do not determine my success by the number hanging in my closet, nor will I let the scale determine that success either. . . It is through trial and error I will continue to grow and succeed. . . Laureen
"Success is a journey, not a destination." Ben Sweetland
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