Low Calorie Pumpkin Cheesecake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Thanks to fat free ingredients, enjoy this dessert guilt free! Top with frozen fat free whipped topping or nutmeg Ingredients:
1 cup graham cracker crumbs |
2 tablespoons graham cracker crumbs |
3 tablespoons apple jelly |
4 (8 ounce) packages fat free cream cheese, softened |
1 cup brown sugar, firmly packed |
2/3 cup sugar |
5 eggs |
1/4 cup all-purpose flour |
3 teaspoons pumpkin pie spice |
1 (15 ounce) can pumpkin |
Directions:
1. Heat oven to 350 degrees F.
2. Spray a 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of graham cracker crumbs.
3. In a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
4. Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate for 5 minutes or until completely cooled.
5. Meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating until just blended.
6. In a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. Gradually add to cream cheese mixture, beat until smooht. Pour over crust.
7. Bake at 350 degrees F for one hour 20 minutes - one hour 30 minutes or until center is set. Turn the oven off, open oven door at least 4 inches. Let cheesecake sit in the oven for 30 minutes.
8. With sharp knife, loosen cheesecake from sides of pan. Cool in pan for 2 hours.
9. To serve, cut cheesecake into wedges. Top with whipped topping and nutmeg if desired.
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