Low-Fat Cranberry Pumpkin Cheesecake |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 16 |
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This is a recipe I got from Ocean Spray that I tweaked a bit to reduce the fat and calories. It was a huge hit at the Thanksgiving party we had at work. Some of them still talk about how much they loved it! Ingredients:
2 cups gingersnap crumbs |
4 tablespoons butter, melted |
24 ounces neufchatel cheese, softened |
1/3 cup brown sugar |
1/3 cup splenda granular |
2 tablespoons flour |
1 tablespoon pumpkin pie spice |
2 eggs |
1 (15 ounce) can pumpkin |
1 (16 ounce) can ocean spray whole berry cranberry sauce |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine gingersnap crumbs and butter in a medium mixing bowl. Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2 inches up the sides of pan. Set aside.
3. Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and pumpkin and mix well.
4. Pour mixture into crust. Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer.
5. Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 6 hours.
6. Carefully remove sides of pan from cheesecake. Top with cranberry sauce.
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