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Pumpkin Cheesecake (reduced-fat) Recipe

Ingredients

How to make it

  • Preheat oven 325 F.
  • Crust: combine graham cracker crumbs, 1/3 cup sugar and melted butter in a bowl until well blended. It should form into a clump when you squeeze a handful together, and then easily crumble with slight pressure. Press into a 9-inch spring-form pan. Pressing crumbs up about 2" on the sides. Place in 325 F oven for 5 minutes. Remove from oven to counter.
  • Filling: In a large food-processor or stand-mixer, soften cream cheese. Then add in one at a time sugar, pumpkin, flour, cinnamon, ginger, nutmeg, salt, and vanilla. When thoroughly blended, scrapping down sides in the process, add the eggbeaters (or eggs) and mix till just combined.
  • Slowly pour filling into crust lined pan. Using a large enough piece of heavy duty aluminum foil, cover bottom of springform pan and press up the outsides of pan. This is to protect the bottom of the spring-form pan from soaking up water from the water bath.
  • In a large jelly roll style pan place, foil-bottomed spring-form pan of cheesecake . Fill jelly roll pan with water about 1/4-1/2 inch deep. Place whole thing in oven. Bake cheesecake at 325 F for 1 hour. Remove cheesecake pan from oven and cool for 15 minutes on a wire rack. Loosen crust from sides of pan, if necessary, by slipping a thin knife down the inside of the pan and swiping around. (mine almost always pulls away from the pan sides during cooling and this is not necessary. But I have a nonstick spring-form pan.) Cool another 30 minutes. Remove sides of spring-form pan. Cool another hour.. Then cover and chill for at least 4 hours before serving with topping or your choice.
  • (I prefer whipped cream.)

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The Cook

deedeec Seattle, WA

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