Double Layer Pumpkin Cheesecake - Low Fat Version

A great alternative to pumpkin pie, especially for those cheesecake fans out there. We are taking the fat and calories down a few notches by using light cream cheese, using egg substitute in place of one of the eggs, and light whipped topping as a garnish. Instead of using the prepared graham cracker crust normally called for in this recipe, we are making our own lower fat graham cracker crust using low fat graham crackers and a little bit of melted butter and lite pancake syrup. This dessert tastes so fantastic you won’t need to dress it up with light whipped cream. This is a free sample recipe from our Quick-Smart ™premium recipe collection. The complete Premium Collection is available by subscription only.

Double Layer Pumpkin Cheesecake – Low Fat Version

Ingredients

  • 1 cup lowfat graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 2 tablespoons lite pancake syrup or maple syrup
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 2 (8 ounce) packages light cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg, beaten with
  • 1/4 cup egg substitute
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen light whipped topping, thawed (optional)

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 2 tablespoons lite pancake syrup, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Reduce the oven to 325 degrees F (165 degrees C).

2 In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in egg and egg substitute, beating well after each addition. Remove 1 cup of batter and spread evenly into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

3 Bake in preheated oven for 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with light whipped topping before serving.

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