Pumpkin Cheesecake - Light Style |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
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At around 250 calories per serving, this is a cheesecake that you don't have to feel guilty about. Ingredients:
8 ounces reduced-fat vanilla wafers |
1 tablespoon butter, melted |
24 ounces fat free cream cheese, softened |
16 ounces light cream cheese, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
3 tablespoons all-purpose flour |
2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/8 teaspoon allspice |
2 teaspoons vanilla extract |
4 large eggs |
1 (15 ounce) can pumpkin |
Directions:
1. preheat oven to 400.
2. To prepare crust, place wafers in a food processor; pulse 2-3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal.
3. Firmly press mixture into bottom of a 9-inch spring form pan coated with cooking spray. Bake at 400 for 10 minutes; cool on wire rack.
4. Reduce oven temperature to 325.
5. To prepare filling, beat cheeses with a mixer at high speed until smooth. Add ingredients sugar-vanilla, beating well. Add eggs, one at a time, beating well after each. Add pumpkin; beat well.
6. Pour cheese mixture into crust, bake at 325 for 1.5 hours or until almost set. Remove from oven, run a knife around outside edge. Cool to room temp., cover and chill for at least 8 hours.
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