Low Fat Pumpkin Cheesecake
This cheesecake is creamy and delicious, and it definitely feels like cheating!
Foto: RecipeGirlIngredients
- 56 (about 8 ounces) reduced fat vanilla wafers
- 1 tablespoon butter, (melted)
- Five 8-ounce packages ⅓ less fat cream cheese, (at room temperature)
- ½ cup granulated white sugar
- ½ cup packed brown sugar
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground ginger
- ¼ teaspoon salt
- 1 dash allspice
- 2 teaspoons vanilla extract
- 4 large eggs
- One 15-ounce can unsweetened pumpkin puree
Steps
Preheat oven to 400° F.
Place the cookies in a food processor; pulse until finely ground. Add the butter; pulse 10 times or until mixture resembles coarse meal.
Firmly press the mixture into the bottom of a 9-inch springform pan coated with nonstick spray. Bake for 10 minutes; cool on wire rack.
Reduce the oven temperature to 325° F.
In a large bowl, use an electric mixer to beat the cream cheeses at high speed until smooth. Add the granulated sugar and next 8 ingredients (through vanilla), beating well. Add the eggs, 1 at a time, beating well after each addition. Add the pumpkin; beat well.
Pour the filling into the prepared crust; bake at 325° for 1½ hours or until almost set. (The cheesecake is done when the center barely jiggles when the pan is touched).
Remove the cheesecake from the oven; run a knife around the outside edge. Cool to room temperature; cover and chill at least 8 hours.
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