Light Pumpkin Cheesecake

At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.

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Servings 16

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( 30 ) Ratings

30 Ratings

5 Stars 13%

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1 Stars

Member Reviews ( 8 )

972eef86-9dc7-45ae-9ac4-f6c573ed809a

ingredients 12
Prep Time 40 min
Total Time 12 hr 40 min

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

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Directions

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; 2%
(Saturated Fat 1g, 1% ),
Cholesterol: 75mg; 75%;
Sodium: 430mg; 430%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 1g 1% Sugars 29g 29% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 140%;
Vitamin C: 0%;
Calcium: 30%;
Iron: 6%;

Exchanges:

1 1/2 Fruit; 1 1/2 Skim Milk;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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kabraaten

report Posted Dec. 19, 2009 10:21 AM

I was so impressed with this recipe. I've never baked a cheesecake before and found it so simple to follow. It got rave reviews and I'll definitely make it again!

ang367

report Posted Nov. 28, 2009 5:53 PM

Easy to make overall, came out beautiful! Very popular at dinner. Will definitely make it again.

edelweiss

report Posted Nov. 25, 2009 10:38 PM

I made this for my daughter's Halloween themed birthday party. The first time I have ever made a cheesecake other than the nobake cheater ones :) It was a big hit! I used reg cream cheese instead of fat free, and I made cupcakes instead of the big one. I used one gingersnap and a small dollop of apple butter for my 'crust' then just spooned the batter over that and baked at 350 for about 20 mins. Before serving I piped a little whip on top, then lightly sprinkled with nutmeg. Everyone loved them :) I just got through making them again, the same way other than slightly more ingredients, I needed more than last time but not quite doubled, so did about 1 and 3/5s to make 54, should be enough for Thanksgiving! Am thinking may try the Orange cheesecake next...

wvgrlnak

report Posted Oct. 20, 2009 11:29 AM

This is the first time I ever made a cheesecake and I found this recipe to be easy and fun. I am sharing it with my friends on facebook. I hope they enjoy it as much as my family did. It will definitely become a Holiday favorite.

twinniepoo

report Posted Oct. 19, 2009 7:24 AM

I liked this cheesecake and so did everyone else in my family. I wasn't too sure about some of the ingredient's but it worked out perfectly.