- 18
Ingredients
- 9 whole lowfat graham crackers, cinnamon
- 3 Tbsp butter
- 16 oz fat-free cream cheese
- 1 cup sugar
- 2 cup fat-free sour cream
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 large eggs
- 1 cup canned pumpkin
Preparation
Step 1
1. Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line the bottom of the pan with parchment paper. Alternatively, you can use a 9 X 13-inch non-stick pan.
2. Grind graham crackers a food processor until fine or place crackers in a plastic bag and crush with rolling pin. Place crumbs into a small bowl. Melt butter on the stove top or in a microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened. Press crumbs evenly onto bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
3. Place cream cheese in the bowl of a mixer fitted with a paddle attachment or beat with an electric mixer mix until smooth. Add sugar and mix until incorporated. Mix in 1 cup of sour cream until combined and then add cloves, cinnamon, nutmeg and ginger.
4. Add remaining sour cream and mix until just combined. Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature, and mixed as little as possible, only until each ingredient is just combined.)
5. Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top. Bake until set at the edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting and serving.
Yum! Used lowfat cream cheese, only 2/3 cup sugar, lowfat sour cream, and upped the spices. Also - halved the recipe, but forgot that when I added the pumpkin and eggs and it was great! So I'd definitely add more pumpkin next time.