It's gooood. And, to make you feel a little bit better about your thighs, it's low-fat!
2 (8 oz.) pkgs fat free cream cheese, softened1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp ground cinnamon
dash ground nutmeg (the real stuff makes all the difference, listen to Alton Brown!)
1/3 cup graham cracker crumbs
whipped topping/cream (optional)
Mix cream cheese, sugar, and vanilla on medium speed until blended. Add eggs and mix until blended, taking care not to overbeat. Remove 1 cup of batter to a small bowl and stir in pumpkin and spices.
Spray 9" pie plate with cooking spray and sprinkle the bottom with the graham cracker crumbs. Pour plain batter onto crumbs, then top with the pumpkin batter.
Bake at 325° for 40 minutes, or until center is almost set. Cool and then refrigerate for at least 3 hours, or overnight. If desired, top each slice with whipped topping/cream.Because it is layered with plain and pumpkin, the taste is not overpowering at all, instead very subtle. Johnny's sister swears she doesn't usually like pumpkin desserts, but had two small slices of this.
Makes 8 servings, each with 137 calories, 19 g carbohydrates, 2 g fat, 9 g protein, and 16 g sugar.
Blogger Secret Ingredient (BSI) this week is season-appropriate cinnamon chosen Emily at homecookedem!
It's also the last day to enter Hey, What's for Dinner, Mom's? Blogger Gift Exchange. I'm already signed up and can't wait to receive my secret blogger!
Love the stats on that cheesecake! And he makes it all himself?? Awesome!
ReplyDeleteI am so glad i found your site. I'm a huge fan of pumpkin pie and cheesecake but had no idea how to make it healthy. Over Thanksgiving i had the two together and ohhhh it was good but only a once a year good. I might make this next year for the Fam. Thanks =)
ReplyDeleteoh this looks so good! I need a good lighter version of pumpkin pie and I like that he makes it all by himself!
ReplyDeleteThanks for the shout out :D
That sounds practically healthy! I had full fat pumpkin cheesecake on Thanksgiving, and it was awesome, but this one is actually something I could eat more than once a year!
ReplyDeleteI actually don't like pumpkin desserts, either, but I will give this a try after hearing that Johnny's sister likes it as well!
ReplyDeleteWow you just brought pumpkin cheesecake to a new layer...I mean level :) Love graham cracker crumbs!!!
ReplyDeleteIt looks wonderful and I love that it's low-fat -- definitely a winner in my book.
ReplyDeleteHi! I found your blog on the TOH Dec/Jan2010 magazine. So glad to find this low fat version pumpkin cheesecake to make for my husband.
ReplyDeleteWill have to read through your posts for sure.
Great pumpkin cheesecake recipe! thanks for sharing :)
ReplyDelete