Low-fat - Light Pumpkin Cheesecake

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* Exported from MasterCook *

 

Light Pumpkin Cheesecake

 

Recipe By :Pillsbury Classic Cookbooks

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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CRUST

1 cup graham cracker crumbs plus 2 tablespoons

3 tablespoons apple jelly

FILLING

4 8 oz packages fat-free cream cheese

1 cup firmly packed brown sugar

2/3 cup sugar

5 eggs

1/4 cup all-purpose flour

2 teaspoons pumpkin pie spice (up to 3 teaspoons)

2 tablespoons brandy, if desired

1 15 oz can pumpkin

1 cup frozen fat-free whipped topping, if

desired

nutmeg, if desired

 

Heat oven to 350F. Spray 9-inch springform pan with nonstick cooking spray.

Coat sides only with 2 tablespoons of graham cracker crumbs. In medium bowl,

combine remaining crumbs and apple jelly; mix well. Press in bottom of coated

pan.

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

minutes or until commpletely cooled.

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.

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.

Bake at 350F 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.

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.

 

Source:

" Nov 1999 #225 "

 

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Per serving: 182 Calories (kcal); 2g Total Fat; (10% calories from fat); 10g

Protein; 31g Carbohydrate; 63mg Cholesterol; 335mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2

Other Carbohydrates

 

NOTES : HIGH ALTITUDE (ABOVE 3500 FEET): Increase flour in filling to 1/4 cup

plus 1 tablespoon. Bake at 350F for 1 hour 15 minutes to 1 hour 25 minutes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0