I'm not going to lie, I made this for Thanksgiving so I made it partially with full fat cream cheese and partially with low fat cream cheese. It really turned out great and creamy! One issue I had was I had to add a lot more butter to make the crust hold together. 2 TBSP is really wishful thinking and I knew that going into it.
Cooking Light fans rave about this rich, creamy pumpkin cheesecake with a vanilla wafer crust that has only 256 calories per slice and less than 10 grams of fat.
Yield: 16 servings (serving size: 1 slice)
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Amount per serving
- Calories: 256
- Calories from fat: 34%
- Fat: 9.8g
- Saturated fat: 5.3g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.5g
- Protein: 11.4g
- Carbohydrate: 29.3g
- Fiber: 1.4g
- Cholesterol: 86mg
- Iron: 1.2mg
- Sodium: 479mg
- Calcium: 172mg
- 56 reduced-fat vanilla wafers (about 8 ounces)
- 1 tablespoon butter or stick margarine, melted
- Cooking spray
- 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 400°.
- 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 400° for 10 minutes; cool on a wire rack.
- Reduce oven temperature to 325°.
- 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 325° 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.
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Pumpkin Cheesecake Recipe at a Glance