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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This moist, rich, and decadent pumpkin cheesecake is sure to satisfy pumpkin pie and cheesecake lovers alike. Ingredients:
cooking spray |
1/2 cup graham cracker crumbs (about 4 cookie sheets) |
3/4 cup granulated sugar |
1/4 cup packed brown sugar |
1 (8-ounce) block fat-free cream cheese |
1/2 cup (4 ounces) 1/3-less-fat cream cheese |
1 cup canned pumpkin |
2 tablespoons reduced-fat sour cream |
1 tablespoon all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
3/4 teaspoon vanilla extract |
1/8 teaspoon ground cloves |
2 large eggs |
1/2 cup frozen reduced-calorie whipped topping, thawed |
cinnamon (optional) |
Directions:
1. Preheat oven to 325°.
2. Coat an 8-inch springform pan with cooking spray, and sprinkle pan evenly with crumbs.
3. Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and next 9 ingredients (through eggs), and beat well.
4. Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.
5. Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight. Serve with whipped topping, and sprinkle topping with cinnamon, if desired.
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