Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:1/8 tsp Cloves, ground1/8 tsp Nutmeg, ground8 Whole Honey Graham Crackers (crushed)1.0 tbsp butter spread, melted2 Tbsp Pure PumpkinCake:1/2 cup Cottage Cheese, 1% Milkfat1/8 tsp Salt1/2 tsp Vanilla Extract1/2 cup Granulated Sugar1 Tbsp Flour, white1 8oz. Package reduced fat cream cheese2 Egg whites1 cup 100% Pure Pumpkin1 Tub Cream Cheese Yogurt Spread1/4 tsp Cloves, ground1/2 tsp Cinnamon, ground1/4 tsp Nutmeg, ground1/4 tsp Ginger, ground
Crust:
Combine crushed graham crackers, melted butter spread, nutmeg, cloves and 2 tbsp of the pumpkin. Press into ungreased 9in pan.
Cake:
Soften cheeses. Beat in salt, flour, vanilla and cottage cheese with hand blender until smooth. Add the sugar and egg whites slowly and pumpkin last. Pour over crust and bake 45 minutes to 1 hour at 350. Cool for 1 hour then refrigerate for additional 3 hours or more before serving.
Serving Size: Makes 8 Slices
Combine crushed graham crackers, melted butter spread, nutmeg, cloves and 2 tbsp of the pumpkin. Press into ungreased 9in pan.
Cake:
Soften cheeses. Beat in salt, flour, vanilla and cottage cheese with hand blender until smooth. Add the sugar and egg whites slowly and pumpkin last. Pour over crust and bake 45 minutes to 1 hour at 350. Cool for 1 hour then refrigerate for additional 3 hours or more before serving.
Serving Size: Makes 8 Slices
Nutritional Info Amount Per Serving
- Calories: 252.2
- Total Fat: 10.5 g
- Cholesterol: 20.6 mg
- Sodium: 399.6 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 2.1 g
- Protein: 9.3 g