Lower-Fat Pumpkin Cheesecake with Almond Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a more traditional crust, use graham cracker crumbs instead of ground almonds. Low-fat cream cheese gives a fluffier texture; full-fat cream cheese makes a denser cheesecake. Ingredients:
1 cup almonds, ground |
3 tbsp melted butter |
3 tbsp sugar |
1/4 tsp nutmeg |
1/4 tsp cinnamon |
24 oz cream cheese, light |
1 cup sugar |
4 eggs |
16 oz pumpkin, canned |
2 1/2 tbsp cinnamon |
1 tsp nutmeg |
1/4 tsp cloves |
1/4 cup heavy cream |
Directions:
1. For crust, mix first five ingredients well and press into 9 spring-form pan.
2. For filling, beat cream cheese and sugar together until smooth.
3. Add eggs one at a time, blending until smooth.
4. Add pumpkin, spices and cream and pour into pan.
5. Bake at 350ยบ for 50 minutes. Cool with the oven door open.
6. Chill 12 hours or overnight before serving.
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