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Light Pumpkin Cheesecake

(30)
  8 reviews
  • 40 min prep time
  • 12 hr 40 min total time
  • 12 ingredients
  • 16 servings
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At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.

Ingredients

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

Steps

  • 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 Bake at 350°F. for 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
  • 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 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 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 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.
  • 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 Bake at 350°F. for 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
  • 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 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 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 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
220
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
430mg
18%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
4%
Sugars
29g
29%
Protein
11g
11%
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
6%
6%
Exchanges:
1 1/2 Fruit; 1 1/2 Skim Milk;
*Percent Daily Values are based on a 2,000 calorie diet.
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