Pumpkin Cheesecake (low fat, sugar free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Please note the ingredients listed here are the right amounts, the ones entered for calculation purposes are what the calculator allowed me, so they are not correct and for the low-fat graham crackers I could only add by serving, so I used the regular, so calories will be less based on the fact the caluculator is not 100% accurate.Crust:8 ounces of vanilla wafers, I subbed 5 ounces of low fat cinnamon crackers and 3 ounces of almonds and pecans1 tablespoon of butter (can substituted margine, I did not)Cooking Spray9 inch spring panFillling:(5) 8 ounce blocks of cream cheese (recipe called for 3 no fat, 2 low fat) I used low fat completely1/2 cup of sugar (I used diabetisweet sugar substitute)1/2 cup brown sugar (I used diabetisweet brown sugar substitute)3 tablespoons of all purpose flour (I used whole wheat flour)1 teaspoon of ground cinnamon1/2 teaspoon nutmeg1/2 teaspoon ground ginger1/4 teaspoon salt2 teaspoons of vanilla extract4 large eggs (I used 1 cup of eggbeaters)1 15 oz. can of pumpkin, if you can't find measure out 15 oz.Optional pecans or other nuts to decorate edges of cake when done and low-fat whipped cream for in between nuts as in photo
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.
Serving Size: 1.5 to 2 inch slice, approx. 18 to 20 slices, this is a high 4 to 5 inch cake and creamy, so small slices are appropriate and satisfying
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.
Serving Size: 1.5 to 2 inch slice, approx. 18 to 20 slices, this is a high 4 to 5 inch cake and creamy, so small slices are appropriate and satisfying
Nutritional Info Amount Per Serving
- Calories: 236.5
- Total Fat: 14.0 g
- Cholesterol: 33.6 mg
- Sodium: 303.0 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 7.0 g
- Protein: 9.0 g
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