Cooking Light Pumpkin Cheesecake Recipe
Description
This pumpkin cheesecake recipe is made with light ingredients and is a great way to enjoy a classic dessert without all the guilt. It is a creamy and delicious fall-inspired cheesecake that is sure to impress your friends and family. The creamy pumpkin flavor pairs nicely with the sweetness of the graham cracker crust and the tanginess of the cream cheese filling. It is a great addition to any fall dessert table or Thanksgiving celebration. This recipe is easy to make and the results are sure to please.
Ingredients
For the crust:
-1 and 1/2 cups graham cracker crumbs
-3 tablespoons light brown sugar
-5 tablespoons melted butter
-1/2 teaspoon ground cinnamon
For the filling:
-2 (8 ounce) packages fat-free cream cheese, softened
-1/2 cup granulated sugar
-1/2 cup canned pumpkin puree
-2 tablespoons all-purpose flour
-1 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground ginger
-1/4 teaspoon ground allspice
-2 large eggs, lightly beaten
-1/2 cup fat-free sour cream
-1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Grease a 9-inch round springform pan with cooking spray.
2. In a medium bowl, combine graham cracker crumbs, light brown sugar, melted butter, and ground cinnamon. Mix until combined. Press the mixture into the greased springform pan and bake for 8 minutes. Set aside to cool.
3. In a large bowl, combine cream cheese and sugar. Beat until creamy and smooth. Add pumpkin puree, flour, cinnamon, nutmeg, ginger, and allspice. Beat until combined. Add eggs, sour cream, and vanilla extract. Beat until combined.
4. Pour the mixture into the cooled graham cracker crust. Bake for 45 minutes or until center is set. Allow to cool completely.
5. Refrigerate for at least 4 hours before serving. Enjoy!
Equipment
-9-inch round springform pan
-Mixing bowls
-Electric mixer
-Measuring cups and spoons
Notes
It is important to beat the cream cheese and sugar until creamy and smooth. This will ensure that the filling is light and fluffy. Be sure to allow the cheesecake to cool completely before refrigerating. This will help the cheesecake set properly. You can also top the cheesecake with whipped cream, caramel sauce, or other toppings for added flavor.
Nutrition
One serving of this pumpkin cheesecake has approximately 300 calories, 14 grams of fat, 18 grams of carbohydrates, and 11 grams of protein. It is also a good source of calcium and vitamins A and C. While this cheesecake recipe is made with light ingredients, it is still a high-calorie dessert and should be enjoyed in moderation.
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