Morning Edition: Lowfat Pumpkin Cheesecake
Lowfat Pumpkin Cheesecake
1 and ½ cups low-fat honey graham cracker crumbs (12 whole cookies)
2 Tablespoons sugar
2 Tablespoons light stick butter, melted
1 Tablespoon water
2 (8 Ounce) packages fat-free cream cheese, softened
1 (8 ounce) package light Neufchatel (or light cream cheese)
1 Cup Vanilla Fat-free Yogurt
1 (15 oz) can pumpkin
1 cup packed brown sugar
2 large eggs
2 egg whites
1 teaspoon pumpkin pie spice
To make the crust, preheat the oven to 350. Spray a 9-inch springform pan with nonstick spray. Combine the cracker crumbs, sugar, melted butter, and water in a small bowl, stirring until the crumbs are evenly moistened. Firmly press the crumb mixture into the bottom of the pan and 2 inches up the sides. Bake until lightly golden, about 10 minutes. Cool on a rack.
Reduce the oven temp to 325. Put the fat-free cream cheese, Neufchatel, and yogurt in a food processor and process until smooth. Add the remaining ingredients and process until just blended. Pour the filling onto the crust. Bake until the center of the cake is lightly set, 55-60 minutes. Turn the oven off and leave the cake in the oven. (Do NOT open the oven door!) Cool completely in the pan on a rack, about 30 minutes. Refrigerate at least 3 hours before unmolding and slicing.
Per Serving: 1/16 of the cake. 211 Cal. 6 g of fat. 3 g sat. fat. 2 g fiber. 9 g protein.