Low Fat Pumpkin Cheesecake Recipe
Servings: 10
Ingredients
- 1 c. low-fat graham cracker crumbs
- 1/4 c. granulated sugar
- 3 Tbsp. butter or possibly margerine melted
- 2 pkt fat-free cream cheese (8 ounce. ea.) softened
- 1 c. brown sugar firmly packed
- 1 3/4 c. pumpkin
- 2 tsp cornstarch
- 2 tsp cinnamon
- 1 tsp nutmeg
- 4 x egg whites whipped
- 2 c. fat-free lowfat sour cream
- 1/4 c. granulated sugar
- 2 tsp vanilla
Directions
- Prepare a 9" pie pan with cooking spray and flour; set aside.
- To prepare crust, combine graham cracker crumbs, 1/4 c. granulated sugar, and butter or possibly margarine. Press into bottom and 1" up side of prepared pan. Bake for 6 min. Don't allow to brown.
- Meanwhile, to prepare filling, combine cream cheese, brown sugar,pumpkin, cornstarch, cinnamon, nutmeg, and egg whites in a mixing bowl. Pour into prebaked pie crust.
- Bake at 350 for 45 min or possibly till center is slightly soft to the touch.
- While cheesecake is baking, prepare topping. In a mixing bowl, combine lowfat sour cream, remaining granulated sugar and vanilla. Spread over surface of cheesecake and return to oven to bake for an additional 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 10 servings | |
| Calories 355 | |
| Calories from Fat 135 | 38% |
| Total Fat 15.37g | 19% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 224mg | 9% |
| Potassium 189mg | 5% |
| Total Carbs 52.87g | 14% |
| Dietary Fiber 1.2g | 4% |
| Sugars 38.7g | 26% |
| Protein 2.83g | 5% |
