MENU
  • Pinterest
    8
  • Print
    46
  • Save
    38
  • Facebook
    2
  • Email
    9

Skinny Pumpkin Cheesecake

  • Prep 40 min
  • Total 10 hr 30 min
  • Servings 16

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. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
30
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
100%
100%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.

© 2017 ®/TM General Mills All Rights Reserved

Comment