Pumpkin Cheesecake

Pumpkin Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-¾

    cup low-fat honey graham cracker crumbs (about 15 whole crackers)

  • 2

    Tbsp granulated sugar

  • 2

    Tbsp light stick butter, melted

  • 1

    Tbsp water

  • 2

    (8 oz) pkgs fat-free cream cheese, softened

  • 1

    (8 oz) pkg light cream cheese (Neufchatel) softened

  • 1

    cup vanilla fat-free yogurt

  • 1

    (15 oz) can pumpkin puree

  • 1

    cup packed light brown sugar

  • cup all purpose flour

  • 2

    large eggs

  • 1

    tsp pumpkin pie spice

Directions

1. Preheat oven to 350 degree F. Spray 9 inch springform pan with nonstick spray. 2. For crust, combine 1-1/2 cups of cracker crumbs, the granulated sugar, melted butter, and water in small bowl; stir until crumbs are evenly moistened. Firmly press mixture onto bottom and 2 inches up side of prepared pan. Bake until golden, about 10 minutes. Let cool on rack. 3. Reduce oven temperature to 325 degrees F. 4. Combine fat-free cream cheese, light cream cheese, and yogurt in food processor; process until smooth. Add remaining ingredients and pulse just until blended. 5. Pour filling over crust. Bake until edge of cake is set and center is jiggly, 55-60 minutes. Turn oven off and leave cake in oven 1 hour (do not open door). Transfer cake to rack and let cook completely. Refrigerate at least 3 hours or up to overnight. 6. For graham cracker topping, spray small nonstick skillet with nonstick spray and set over medium heat. Add remaining 1/4 cup crumbs and cook, stirring, until toasted and fragrant, about 5 minutes; let cool. Just before serving, sprinkle on top of cheesecake.


Nutrition

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