Pumpkin Cheesecake
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Pumpkin Cheesecake." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pumpkin-cheesecake-recipe.htm> 21 August 2008.
Pumpkin Cheesecake
Yield: Makes 16 servings
Try this delicious low fat cheesecake as an alternative to your traditional pumpkin pie for Thanksgiving dinner.
Ingredients:
1/3
cup graham cracker crumbs
1
can (16 ounces) solid-pack pumpkin
2
cups reduced-fat ricotta cheese
1
cup sugar
3
tablespoons all-purpose flour
1
tablespoon nonfat dry milk powder
1
tablespoon ground cinnamon
1
teaspoon ground allspice
1
egg white
3/4
cup evaporated skimmed milk
1
tablespoon vegetable oil
1
tablespoon vanilla
Preparation:
1.
Preheat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.
2.
Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skimmed milk, oil and vanilla; process until smooth.
3.
Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275°F; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed 1 hour. Remove from oven; cool completely on wire rack. Remove springform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh fruit, if desired.
Nutritional Information:
| Serving Size: 1 slice cheesecake (1/16 of total recipe) without garnish | |
| Fiber | 1 g |
| Carbohydrate | 22 g |
| Cholesterol | 4 mg |
| Total Fat | 2 g |
| Calories from Fat | 15 % |
| Calories | 121 |
| Protein | 4 g |
| Sodium | 56 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1-1/2 |
This recipe appears in: Cheesecakes
