Low Fat Pumpkin Cheesecake

 

This recipe for Low Fat Pumpkin Cheesecake is so creamy and rich and delicious… it’s hard to believe this is a lower calorie option…

 

Ingredients:

1/2 cup reduced-fat cream cheese, room temperature

2 cups light/low-fat ricotta cheese

3/4 cup canned pure pumpkin

1/2 cup fat-free plain Greek yogurt

1/2 cup egg whites or fat-free liquid egg substitute

1/4 cup all-purpose flour

1/4 cup Truvia spoonable calorie-free sweetener

2 tsp. vanilla extract

1 tsp. pumpkin pie spice

1 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. nutmeg

1 sheet (4 crackers) low-fat honey graham crackers, lightly crushed

 

Directions:

  1. Preheat oven to 325 degrees. Spray a 9″ springform cake pan with nonstick spray.
  2. Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven.
  3. In a large bowl, stir cream cheese until smooth.
  4. Add ricotta cheese and pumpkin. With an electric mixer set to medium speed, beat until smooth, 1 – 2 minutes.
  5. Continue to beat while gradually adding all remaining ingredients except graham crackers.
  6. Beat until smooth, another 1 – 2 minutes.
  7. Evenly pour mixture into the cake pan.
  8. Bake until firm and light golden brown, about 50 minutes.
  9. Let cool completely, about 1 hour.
  10. Refrigerate until chilled, at least 3 hours.
  11. Sprinkle with crushed graham crackers. Release springform, and slice.
MUST READ  Chocolate Cream Cheese Bundt Cake

 

MAKES 8 SERVINGS

1/8th of recipe (1 slice)
Nutrition information:
143 calories

5.5g total fat
3g Sat fat
299mg sodium
18g carbs
1.5g fiber
5.5g sugars
10.5g protein

Pointsplus: 4
Smartpoints: 5

 

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