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DDJ-- Pumpkin Cheesecake, 10-06-09
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DDJ
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Oct 07, 2009 19:31 PDT
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Dessert du Jour 10-06-09
US Library of Congress ISSN: 1533-0966
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Pumpkin Cheesecake
Crust:
56 reduced-fat vanilla wafers (about 8 ounces)
1 tablespoon butter or stick margarine, melted
Cooking spray
Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can pumpkin
Preheat oven to 400F.
To prepare crust, place wafers in a food processor; pulse 2 to 3 times
or until finely ground. Add butter; pulse 10 times or until mixture
resembles coarse meal. Firmly press mixture into bottom of a 9-inch
springform pan coated with cooking spray. Bake at 400F for 10 minutes;
cool on a wire rack.
Reduce oven temperature to 325F.
To prepare filling, beat cheeses with a mixer at high speed until
smooth. Add the granulated sugar and next 8 ingredients (granulated
sugar through vanilla), beating well. Add eggs, 1 at a time, beating
well after each addition. Add pumpkin; beat well.
Pour cheese mixture into prepared crust; bake at 325F for 1 1/2 hours or
until almost set. (Cheesecake is done when the center barely moves when
pan is touched.) Remove cheesecake from oven; run a knife around outside
edge. Cool to room temperature; cover and chill at least 8 hours. Yield:
16 servings (serving size: 1 slice)
CALORIES 256 (34% from fat); FAT 9.8g (sat 5.3g,mono 2.9g,poly 0.5g);
IRON 1.2mg; CHOLESTEROL 86mg; CALCIUM 172mg; CARBOHYDRATE 29.3g; SODIUM
479mg; PROTEIN 11.4g; FIBER 1.4g
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