Pumpkin Cheesecake
Adapted from
Unknown
10 servings
| Crust: | 1 tsp pure vanilla extract | ||
| 1 1/2 c low-fat graham cracker crumbs | 1 c canned pumpkin | ||
| 1/4 c light margarine | 1 tsp cinnamon | ||
| 3 tbsps granulated sugar | 1/2 tsp ginger | ||
| 1 tsp cinnamon | 1/4 tsp nutmeg | ||
| 1 tsp ginger | 1/8 tsp cloves | ||
| 1/4 tsp nutmeg | Topping: | ||
| Filling: | 1 c fat-free sour cream | ||
| 16 ozs fat-free cream cheese, softened | 1/3 c light brown sugar, packed | ||
| 1 c light brown sugar, packed | 1 tsp pure vanilla extract | ||
| 1/2 c egg whites, slightly beaten | 1/8 tsp nutmeg |
Preheat oven at 350. To prepare crust, combine crumbs, margarine, sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Press mixture firmly into prepared pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. Meanwhile, to prepare filling, combine cream cheese, one cup brown sugar, egg whites, pumpkin, vanilla extract, remaining cinnamon, ginger, and nutmeg. Pour batter into crust. Bake for approximately one hour. Cool on rack for 20 minutes. Increase oven temperature to 450. Meanwhile, to prepare topping, combine sour cream, remaining brown sugar, vanilla extract, and nutmeg in a mixing bowl. Spread evenly on cooled cheesecake. Bake for ten minutes more. Cool and refrigerate at least eight hours before serving.
| Calories | 289 | %CFF | 12 % | |
| Total Fat | 4 g | Saturated Fat | 0.6 mg | |
| Protein | 10 g | Cholesterol | 2 g | |
| Carbohydrates | 51 g | Sodium | 411 mg | |
| Sugars | 40 g | Fiber | 1 g | |
|
6.0 WW Points | ||||
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Rated by 1 users (5.0)
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