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Skinny Pumpkin Cheesecake

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Skinny Pumpkin Cheesecake
  • Prep Time 40 min
  • Total Time 10 hr 30 min
  • Servings 16
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48% fewer calories • 89% less fat • 93% less saturated fat than the original recipe. At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.

Ingredients

Crust

1
cup plus 2 tablespoons graham cracker crumbs
3
tablespoons apple jelly

Filling

4
packages (8 oz each) fat-free cream cheese, softened
1
cup firmly packed brown sugar
2/3
cup granulated sugar
5
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
2
tablespoons brandy, if desired
1/4
cup Gold Medal™ all-purpose flour
2
to 3 teaspoons pumpkin pie spice
1
cup Cool Whip™ fat-free frozen whipped topping, thawed, if desired
Ground nutmeg, if desired

Directions

  • 1 Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
  • 2 Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
  • 3 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
  • 4 In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
  • 5 Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
  • 6 Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.
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Tips  

Pumpkin contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.

Be sure to use canned pumpkin, not pumpkin pie filling, for this cheesecake. Pumpkin pie filling contains other ingredients and will not work in this recipe.

To help prevent cracks in the cheesecake, do not overbeat the mixture once the eggs are added.

Nutrition Information 
No nutrition information available for this recipe
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