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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Cooking Light fans rave about this rich, creamy pumpkin cheesecake with a vanilla wafer crust that has only 256 calories per slice and less than 10 grams of fat. Ingredients:
56 reduced-fat vanilla wafers (about 8 ounces) |
1 tablespoon butter or stick margarine, melted |
cooking spray |
3 (8-ounce) blocks fat-free cream cheese, softened |
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened |
1/2 cup granulated sugar |
1/2 cup packed brown sugar |
3 tablespoons all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
dash of allspice |
2 teaspoons vanilla extract |
4 large eggs |
1 (15-ounce) can pumpkin |
Directions:
1. Preheat oven to 400°.
2. To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.
3. Reduce oven temperature to 325°.
4. To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.
5. Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.
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