Rustic Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Rustic Pumpkin Cheesecake calories by ingredient
Introduction
Cheesecakes baked without ricotta are sub par in my opinion, so I came up with this recipe after much experimenting."Rustic" in this case means there is no water bath, no effort to make it look perfect. It looks and tastes like it's been baked by "a hippie in the mountains of Vermont"
The original version of this cake has 35 grams of fat per slice when whole fat cheeses and when a lot of butter is used. This version has 14 grams of fat yet does not compromise creaminess, firmness, and taste. Cheesecakes baked without ricotta are sub par in my opinion, so I came up with this recipe after much experimenting.
"Rustic" in this case means there is no water bath, no effort to make it look perfect. It looks and tastes like it's been baked by "a hippie in the mountains of Vermont"
The original version of this cake has 35 grams of fat per slice when whole fat cheeses and when a lot of butter is used. This version has 14 grams of fat yet does not compromise creaminess, firmness, and taste.
Number of Servings: 16
Ingredients
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Bottom Crust =
20 Mini Oatmeal Cookies, crushed
Canola Oil Cooking Spray
Cheesecake =
2 cups (16 oz) Light Cream Cheese
1 cup (8 oz) Part Skim Ricotta Cheese
1 cup Milk Chocolate Chips
1 cup Honey
1 can Pumpkin Puree
1/4 cup and 2 tbsp Low Fat Buttermilk
4 Large Eggs
2 tbsp Cornstarch
2 tbsp Chocolate Syrup
1 tsp Allspice
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Ground Ginger
1/8 tsp Ground Cloves
Pinch of Orange Zest
Directions
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.
Member Ratings For This Recipe
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AMYLOVESTZU
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WALKMAMMAWALK
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MOMOFPRE
