Betty Crocker Layered Pumpkin Cheesecake - lighter version
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 268.4
- Total Fat: 15.7 g
- Cholesterol: 63.2 mg
- Sodium: 366.0 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 1.3 g
- Protein: 6.7 g
View full nutritional breakdown of Betty Crocker Layered Pumpkin Cheesecake - lighter version calories by ingredient
Introduction
This cheesecake pure heaven! Once you make it, it will become a tradition. I make this cheesecake every year. This is a lighter version of the original Betty Crocker recipe. This cheesecake pure heaven! Once you make it, it will become a tradition. I make this cheesecake every year. This is a lighter version of the original Betty Crocker recipe.Number of Servings: 16
Ingredients
-
CRUST:
2 cups graham cracker crumbs (about 13.5 sheets)
1/4 cup butter or margarine, melted
FILLING:
4 packages (8 oz each) 1/3 less fat cream cheese, softened
3/4 cup granulated sugar
3/4 cup sugar substitute
2 eggs
1/2 cup egg substitute
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Directions
1. Heat oven to 300 degrees. Grease 9" springform pan with cooking spray. Wrap foil around bottom of pan for drips. In small bowl, mix graham cracker crumbs and butter. Press crumb mixture into bottom and 1" up side of pan. Bake 8-10 mins or until set. Cool 5 mins.
2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of mixture into pan, spread evenly.
3. Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture with wire wisk until smooth. Spoon over mixture in pan.
4. Bake 1 hour 25 mins to 1 hour 30 mins or until edges are set but center of cheesecake still jiggles slightly when moved.
5. Turn oven off, open oven door at least 4". Leave cheesecake in oven 30 mins longer. Remove from oven, place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack for 30 mins. Cover loosely, refrigerate at least 6 hours but no longer than 24 hours.
6. Run knife around edge of pan to loosen cheesecake again, carefully remove side of pan. Store covered in refridgerator.
Serving Size: 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user ANDREAMINN4.
2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of mixture into pan, spread evenly.
3. Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture with wire wisk until smooth. Spoon over mixture in pan.
4. Bake 1 hour 25 mins to 1 hour 30 mins or until edges are set but center of cheesecake still jiggles slightly when moved.
5. Turn oven off, open oven door at least 4". Leave cheesecake in oven 30 mins longer. Remove from oven, place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack for 30 mins. Cover loosely, refrigerate at least 6 hours but no longer than 24 hours.
6. Run knife around edge of pan to loosen cheesecake again, carefully remove side of pan. Store covered in refridgerator.
Serving Size: 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user ANDREAMINN4.