Pumpkin Cheesecake

Adapted from Unknown

  • Crust:
  • 1 1/2 cups low-fat graham cracker crumbs
  • 1/4 cup margarine, softened
  • 3 tbsps granulated sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • Filling:
  • 16 ozs fat-free cream cheese, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup egg whites, slightly beaten
  • 1 tsp pure vanilla extract
  • 1 cup canned pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • Topping:
  • 1 cup light sour cream
  • 1/3 cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 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.
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Posted: 8/25/1997
Desserts
Rated by 1 users (5.00)
WW Points* : 6.32
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 301
Calories from Fat 54 (18%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 1g
Cholesterol 0g 0%
Sodium 414mg 17%
Potassium 0mg 0%
Total Carbohydrate49g 16%
Dietary Fiber 1g 4%
Sugars 40g
Protein 10g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.