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"Healthified" Pumpkin Cheesecake

Pumpkin Power

Pumpkin contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.

Did You Know?

Be sure to use canned pumpkin, not pumpkin pie filling, for this cheesecake. Pumpkin pie filling contains other ingredients and will not work in this recipe.

Success

To help prevent cracks in the cheesecake, do not overbeat the mixture once the eggs are added.

4 reviews

24 ratings

48% fewer calories • 89% less fat • 93% less saturated fat than the original recipe—see the comparison. At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients. From eatbetteramerica.

Prep Time:40 min

Start to Finish:10 hr 30 min

makes:16 servings

Crust
1	cup plus 2 tablespoons graham cracker crumbs
3	tablespoons apple jelly
Filling
4	packages (8 oz each) fat-free cream cheese, softened
1	cup firmly packed brown sugar
2/3	cup granulated sugar
5	eggs
1	can (15 oz) pumpkin (not pumpkin pie mix)
2	tablespoons brandy, if desired
1/4	cup Gold Medal® all-purpose flour
2	to 3 teaspoons pumpkin pie spice
1	cup frozen (thawed) fat-free whipped topping, if desired
	Ground nutmeg, if desired

1.	Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
2.	Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
3.	Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
4.	In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
5.	Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
6.	Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.
High Altitude (3500-6500 ft): Increase flour in filling to 1/4 cup plus 1 tablespoon. Bake 1 hour 15 minutes to 1 hour 25 minutes.

Nutritional Information

1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 370mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 29g); Protein 11g Percent Daily Value*: Vitamin A 100%; Vitamin C 0%; Calcium 15%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

4 Reviews

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Incredibly delicious

This cheesecake was EXTREMELY tasty!! My entire family raved about how great it was and how you couldn't even tell it was a healthy recipe. I was hesitant about the apple jelly in the crust but you couldn't even taste it. This recipe is without a doubt a keeper!
Posted at 2:55 PM on December 14 2009 by Ultrasoundtech07

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Delish!

Oh my goodness! This recipe was AWESOME! I made it for Thanksgiving dinner for my family and didn't tell them it was a 'healtified' pumpkin cheesecake. They loved it! They were very suprised it was lower in fat that the original. I will definitely make this delicious cheesecake again. Thank you!!!!!!!!!!!!
Posted at 11:18 PM on December 1 2009 by thdish

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review

I love this receipe. I do not even like cheesecake but I thought this was the best.
Posted at 5:14 PM on November 9 2009 by newrunner117

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Light Pumpkin Cheesecake

I made this for company at Christmas. We did not get around to eating it because everybody brought so much food. My husband suggested I freeze it for later use (because we were going out of town} It was great. I cut it up and put 2 pieces in a freezable container, later I took one container out defrosted it at room temperature at it was great. We also tried putting fresh make cranberries on top which made it even better. This is my new favorite dessert.
Posted at 8:18 AM on February 28 2008 by