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Pumpkin Cheesecake

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219 calories/serving

One bite of this velvety cheesecake and you'll never believe that it's substantially lower in fat and calories than the traditional version.

Ingredients

Serves:

Directions

Heat oven to 325°F. Lightly grease bottom and sides of a 9 x 3-inch springform pan.

Crust: Mix cracker crumbs and margarine in a medium-size bowl until evenly moistened. Press over bottom and 2 inches up side of prepared pan.

Filling: Process cottage cheese and cream-cheese product in a food processor or blender about 2 minutes, scraping down sides 2 or 3 times, until thick and smooth. Add brown sugar and process until sugar dissolves. Add eggs and egg whites; process just until blended. Scrape mixture into a large bowl. Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth. Pour into prepared crust.

Bake 1 hour 20 minutes or until top of cake looks set (center may jiggle and top crack). Turn oven off. Let cake cool in oven 2 hours.

Remove cake from oven. Place on a wire rack to cool completely. Cover and refrigerate in pan at least 6 hours or up to 4 days.

To serve, run a knife around inside edge of pan. Remove pan sides. Place cake on a serving plate. Garnish with pecans.

NOTE To caramelize pecans: Arrange 20 pecan halves 1 inch apart on a foil-lined cookie sheet. Cook 1/2 cup sugar in a small saucepan over medium-low heat, stirring occasionally, until melted and dark amber in color. Slowly pour over pecans. Let cool until hard. Break apart.

 

Nutrition Facts

Per Single Serving / Serves 1 Total
Calories 219Calories from fat 63
Total Fat 7gm11%Cholesterol 35mg12%
Sodium 381mg16%Protein9gm

Nutrition Facts provided by: Woman's Day

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.



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