Pumpkin Cheesecake - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Pumpkin Cheesecake

INGREDIENTS FOR THE CRUST:

  • 1 ¾ cups graham cracker crumbs
  • 2 TBSP brown sugar
  • 1 tsp ground cinnamon
  • 1 stick (equivalent to ½ cup of melted low fat butter (iPromise or Brummel and Brown)

 

INGREDIENTS FOR THE FILLING:

  • 20 oz (2-8oz packages plus ½ package) of low fat or fat free cream cheese (room temperature)
  • 1 (15oz) can of pureed pumpkin (make sure that it is not pumpkin filling)
  • ¾ cup egg beaters plus 1 egg yolk
  • ½ cup low fat plain Greek yogurt
  • 1 cup zero calorie sweetener
  • ½ cup sugar in the raw
  • ½ tsp ground cinnamon
  • ¼ tsp fresh ground nutmeg
  • 1/8 tsp ground cloves
  • 2 TBSP all- purpose flour OR whole wheat pastry flour
  • 1 tsp vanilla extract

 

DIRECTIONS FOR THE CRUST:

  • Preheat the oven to 350 degrees Fahrenheit
  • In a medium bowl, combine crumbs, sugar and cinnamon.  Add the melted butter and press down flat into a 9-inch pan
  • Put in the oven for 10 minutes until the crust hardens

 

DIRECTIONS FOR THE FILLING:

  • Beat the room temperature cream cheese until smooth
  • Add the pumpkin puree, eggbeaters, egg yolk, Greek yogurt, sugar and the spices making sure to mix well after each addition
  • Add the flour and vanilla and beat until all has been well combined
  • Pour the mixture into the crust.  Spread the mixture out equally and place in the oven for 1 hour (DO NOT OPEN THE DOOR TO THE OVEN UNTIL 1 HOUR HAS PASSED)
  • Remove from the oven and let it sit for no less than 15 minutes
  • Cover tightly and refrigerate for a minimum of 3-4 hours

 

This new and improved way to combine 2 of your favorite treats has significantly lower calories and sugar than the standard recipe.  Taste is not sacrificed and you'll have your family and guests asking for more every time!

 

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