Light Pumpkin Cheesecake

(30)
  8 reviews
  • 40|min prep time
  • 12|hr|40|min total time
  • 12 ingredients
  • 16 servings

Crust

1
cup plus 2 tablespoons graham cracker crumbs
3
tablespoons apple jelly

Filling

4
(8-oz.) pkg. fat-free cream cheese, softened
1
cup firmly packed brown sugar
2/3
cup granulated sugar
5
eggs
1
(15-oz.) can pumpkin
2
tablespoons brandy, if desired
1/4
cup all-purpose flour
2
to 3 teaspoons pumpkin pie spice
1
cup frozen fat-free whipped topping, if desired
Nutmeg, if desired

Directions

  1. 1 Heat oven to 350°F. Spray 9-inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly; mix well. Press in bottom of coated pan.
  2. 2 Bake at 350°F. for 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
  3. 3 Meanwhile, in 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 1 at a time, beating just until blended.
  4. 4 Meanwhile, in small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour over partially baked crust.
  5. 5 Bake at 350°F. for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. With sharp knife, loosen cheesecake from sides of pan. Cool in pan on wire rack for 2 hours or until completely cooled. Refrigerate at least 8 hours or overnight.
  6. 6 To serve, carefully remove sides of pan. Cut cheesecake into wedges. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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