Crustless Pumpkin Cheesecake is an easy, delicious, perfectly spiced recipe for a great cheesecake. It is a healthy recipe also. It is a low fat, low carbohydrates, low sugars, (1) Carb Choice and Weight Watchers (3) PointsPlus+ recipe. Crustless Pumpkin Cheesecake makes 12 Servings.
|Non-Stick cooking spray|
|3||(8 oz) bars Neufchatel cream cheese, warmed in microwave 15 seconds|
|⅓||cup Splenda® Brown Sugar Blend|
|1||(15 oz) can pumpkin|
|½||cup low-fat maple or vanilla yogurt|
|1-½||tsp ground cinnamon|
|1||tsp ground ginger|
|1||tsp imitation maple or rum flavoring|
|1||tsp vanilla extract|
|¼||cup thinly sliced crystallized ginger (for garnish), optional|
1. Preheat oven to 350 F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. 2. Using an electric mixer, beat cream cheese and brown sugar blend together until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring and vanilla extract. 3. Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving. 4. When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.