Rustic Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Bottom Crust =20 Mini Oatmeal Cookies, crushedCanola Oil Cooking SprayCheesecake =2 cups (16 oz) Light Cream Cheese1 cup (8 oz) Part Skim Ricotta Cheese1 cup Milk Chocolate Chips1 cup Honey1 can Pumpkin Puree1/4 cup and 2 tbsp Low Fat Buttermilk4 Large Eggs2 tbsp Cornstarch2 tbsp Chocolate Syrup1 tsp Allspice1 tsp Vanilla Extract1/4 tsp Almond Extract1/8 tsp Cinnamon1/8 tsp Nutmeg1/8 tsp Ground Ginger1/8 tsp Ground ClovesPinch of Orange Zest
1) Bring all cold ingredients to room temperature before mixing. This should take about 45 minutes.
2) Preheat saucepan on MEDIUM-LOW
3) Melt chocolate chips, 2 tbsp buttermilk, and chocolate syrup in saucepan, stirring with a whisk. Watch closely so chocolate doesn't burn. When chocolate is melted, remove from heat. Allow to cool completely.
4) Preheat oven to 350 degrees
5) Spray nonstick cooking oil in a springform pan
6) Crush oatmeal cookies. Pat evenly on bottom of springform pan. Use canola oil cooking spray somewhat liberally to help moisten crust.
7) Beat ricotta cheese, cream cheese, pumpkin, vanilla extract, almond extract, and honey until smooth.
8) Beat in eggs, 1/4 cup buttermilk, cornstarch, allspice, cinnamon, nutmeg, ground ginger, ground cloves, and orange zest until combined.
9) Remove 1/2 cup of cheesecake mixture and beat in separate bowl with melted chocolate mixture
10) Pour remaining cheesecake mixture into prepared springform pan
11) Spoon or drizzle chocolate-pumpkin mixture over top in random places. Comb through top with a butter knife to give a marbled effect. It might seem chunky and uneven, that's okay.
12) Bake for 1 hour. Turn oven off and leave in for 1 hour more (don't open door). Afterwards, there should be a jiggle in the middle of the cheesecake.
13) Allow cake to cool on counter for 2 hours. The slow transition from temperatures helps the cake set and take on its amazing texture.
14) When cheesecake is mostly cool, wrap pan in foil to help keep out moisture. Place in fridge and do not touch for at least 6 hours.
-- 7 WW points --
Number of Servings: 16
Recipe submitted by SparkPeople user BLUESUNSHINEFL.
2) Preheat saucepan on MEDIUM-LOW
3) Melt chocolate chips, 2 tbsp buttermilk, and chocolate syrup in saucepan, stirring with a whisk. Watch closely so chocolate doesn't burn. When chocolate is melted, remove from heat. Allow to cool completely.
4) Preheat oven to 350 degrees
5) Spray nonstick cooking oil in a springform pan
6) Crush oatmeal cookies. Pat evenly on bottom of springform pan. Use canola oil cooking spray somewhat liberally to help moisten crust.
7) Beat ricotta cheese, cream cheese, pumpkin, vanilla extract, almond extract, and honey until smooth.
8) Beat in eggs, 1/4 cup buttermilk, cornstarch, allspice, cinnamon, nutmeg, ground ginger, ground cloves, and orange zest until combined.
9) Remove 1/2 cup of cheesecake mixture and beat in separate bowl with melted chocolate mixture
10) Pour remaining cheesecake mixture into prepared springform pan
11) Spoon or drizzle chocolate-pumpkin mixture over top in random places. Comb through top with a butter knife to give a marbled effect. It might seem chunky and uneven, that's okay.
12) Bake for 1 hour. Turn oven off and leave in for 1 hour more (don't open door). Afterwards, there should be a jiggle in the middle of the cheesecake.
13) Allow cake to cool on counter for 2 hours. The slow transition from temperatures helps the cake set and take on its amazing texture.
14) When cheesecake is mostly cool, wrap pan in foil to help keep out moisture. Place in fridge and do not touch for at least 6 hours.
-- 7 WW points --
Number of Servings: 16
Recipe submitted by SparkPeople user BLUESUNSHINEFL.
Nutritional Info Amount Per Serving
- Calories: 322.6
- Total Fat: 14.0 g
- Cholesterol: 78.2 mg
- Sodium: 255.3 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 2.0 g
- Protein: 8.4 g
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