Decadent and Skinny Pumpkin Cheesecake
Ingredients
Ingredients for Crust:
- 1¼ cups graham cracker crumbs
- 2 tablespoons reduced-fat butter or Smart Balance Light spread, melted
Ingredients for Filling:
- 2 (8 oz.) packages reduced-fat cream cheese, softened (I like Philadelphia 25% less fat)
- ½ cup sugar
- 1 teaspoon vanilla
- 2 eggs (I love Egg-Land’s Best eggs)
- ½ cup canned pumpkin (I love Trader Joe’s canned pumpkin)
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
Ingredients for Topping:
- 1 pint (16 oz.) fat-free sour cream or reduced-fat sour cream
- ½ cup sugar
- 1½ teaspoons vanilla
Instructions
- Preheat the oven to 350 degrees. Coat a 9-inch spring-form pan with cooking spray.
- To make the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the prepared pan. Set aside.
- To make filling: Using an electric mixer or a hand mixer in a large bowl, beat the cream cheeses until fluffy and smooth. Add the sugar, vanilla, and mix until smooth. Add the eggs and mix well. Separate one cup of batter from the rest and set aside. Pour the remaining batter on top of the crust. Add the set aside 1 cup of batter back to the mixing bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice and mix well. Pour the pumpkin batter on top of the cream cheese batter. Spread evenly.
- Bake for about 30-35 minutes until set. The middle will still be wiggly. It will firm when cooled.
- Allow to cool for 20 minutes.
- To make the topping: Turn oven temperature up to 475 degrees. In a medium bowl mix together the sour cream, sugar and vanilla until combined. Gently spoon the topping over the cooled cheesecake. Bake for 5 minutes.
- Cool, cover and refrigerate for at least 6 hours or overnight before serving.
Nutrition
Serving: 1sliceCalories: 232kcalCarbohydrates: 26gProtein: 10gFat: 9gSodium: 312mgFiber: 1gSugar: 19gPlus Points: 6