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Thursday, October 22, 2015

Low Calorie Pumpkin Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

  • Servings: 16
  • 1 cup graham cracker crumbs
  • 2 tablespoons graham cracker crumbs
  • 3 tablespoons apple jelly
  • 4 (8 ounce) packages fat free cream cheese, softened
  • 1 cup brown sugar, firmly packed
  • 2/3 cup sugar
  • 5 eggs
  • 1/4 cup all-purpose flour
  • 3 teaspoons spice
  • 1 (15 ounce) can pumpkin

Recipe

  • 1 heat oven to 350 degrees f.
  • 2 spray a 9 inch springform pan with nonstick cooking spray. coat sides only with 2 tablespoons of graham cracker crumbs.
  • 3 in a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. press in bottom of coated pan.
  • 4 bake at 350 degrees f for 8-10 minutes or until set. cool 5 minutes. refrigerate for 5 minutes or until completely cooled.
  • 5 meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. gradually beat in brown sugar and sugar until smooth. at low speed, add eggs one at a time, beating until just blended.
  • 6 in a small bowl combine flour, spice and pumpkin, mix well. gradually add to cream cheese mixture, beat until smooht. pour over crust.
  • 7 bake at 350 degrees f for one hour 20 minutes - one hour 30 minutes or until center is set. turn the oven off, open oven door at least 4 inches. let cheesecake sit in the oven for 30 minutes.
  • 8 with sharp knife, loosen cheesecake from sides of pan. cool in pan for 2 hours.
  • 9 to serve, cut cheesecake into wedges. top with whipped topping and nutmeg if desired.

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