 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
|
This cheesecake can be made up to 3 days ahead. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
24 ounces fat free cream cheese, room temperature |
2/3 cup packed brown sugar |
3 large eggs |
15 ounces pumpkin puree |
1/2 cup low fat maple yogurt or 1/2 cup vanilla yogurt |
2 tablespoons all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon imitation maple flavor or 1 teaspoon imitation rum flavoring |
1 teaspoon vanilla extract |
1/4 cup minced crystallized ginger, garnish (optional) |
Directions:
1. Preheat oven to 350. Assemble 9 springform pan and coat with cooking spray.
2. Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ginger, maple flavoring, and vanilla extract.
3. Pour filling into pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run knife around side to loosen. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
4. When ready to serve, carefully remove side of pan. Cut into wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
|
|