Pumpkin Cheesecake recipe

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

Filling:

3 (8-ounce) blocks fat-free cream cheese, softened (I used 1/3 less fat neufental (sp))

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.

Calories: 236
Fat: 14.0 grams
Cholesterol: 33 mgs
Sodium: 303 mg
Total Carbs: 23.7 grams
Dietary Fiber: 7.0 grams (this brings your net carbs down to 16.7)
Protein: 9.0 grams

Yum, sounds delicious!  I've printed it off and we might just have to try this one for thanksgiving!  Thanks for sharing, Laureen!

Thanks for sharing this!! Sounds yummy!!! Now if I can get people other than myself to try it!!!! LOL

HUGS