Classic Pumpkin Cheesecake Recipe
Servings: 10
Ingredients
- 1 c. Low-fat graham cracker crumbs
- 1/4 c. Granulated sugar
- 3 Tbsp. Margarine, melted
- 1 ct (16-ounce) fat-free cream cheese, softened
- 1 c. Brown sugar, 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
- NOTE: I made this recipe into two 7" cheesecakes instead of one 9" cheesecake. They turned out pretty well. Enjoy:-)
- Preheat oven to 350. Prepare a 9" pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs, 1/4 c. granulated sugar, and 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 crust. Bake 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 filling. Return to oven and bake for 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 10 servings | |
| Calories 366 | |
| Calories from Fat 136 | 37% |
| Total Fat 15.39g | 19% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.63g | |
| Cholesterol 24mg | 8% |
| Sodium 256mg | 11% |
| Potassium 194mg | 6% |
| Total Carbs 55.28g | 15% |
| Dietary Fiber 1.3g | 4% |
| Sugars 39.87g | 27% |
| Protein 2.89g | 5% |
