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.
Wierd. That is all I can think of to describe this recipe. I had high hopes when I made it, but it ended up tasting very cream cheesy, and the pumpkin just added a weird edge to it. I will not make this again.
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.
I made this for Thanksgiving this year and the cake portion was delicious--so rich and creamy you would never know it's a light recipe! The only reason I'm not giving this 5 stars is because the crust in the recipe is quite dry and doesn't hold up for leftovers. It would be worth it to substitute a richer, butterier crust. But, the flavor of the cheesecake is amazing so I will definitely be making this again!
I made this over the weekend, and I think with some modifications it will be even better. I'm going to make it for Thanksgiving, so I'll add a little more sugar, double the spices (which I had done just with the cinnamon), and maybe use a little less cream cheese. But it's really good. I made a graham cracker crust for it from a Paula Deen recipe, which went really nicely with it.
Just want to add, it tastes even better half a day and then a full day later. REALLY delicious, in the end.
I'm back! I made it again, this time beat everything for longer and doubled or tripled all spices, threw in a wee bit more sugar. It was phenomenal. Nobody knew it was a "light" recipe, it was light and fluffy, flavorful, and a highlight of Thanksgiving. highly recommend.
This recipe was great. Crust was a little dry -- I would add more butter or margarine to it (increase to at least 2 or 3 tbsp) and maybe use gingersnaps instead of nilla wafers next time. Would also double the amount of spices to add more flavor. Not a strong pumpkin flavor, but still delicious! Overall, could not tell that this was a "light" cheesecake recipe at all.
This really wasn't awesome. I love pumpkin cheesecake, and this just didn't do it for me. There wasn't enough pumpkin flavor or really enough of any flavor. It had a good texture, and I didn't feel sick after my piece like I do after full fat cheesecake, but I wouldn't make this again mainly because it was too expensive to be so mediocre. Maybe cheesecake just isn't one of those things you can lighten up.
After reading all reviews, I made a few slight modifications. To add more pumpkin flavor, I included 1/8 tsp of pumpkin spice. I am not a big fan of super sweet anything, so I found the amount of sugar to be just enough for me. If you like super sweet then I recommend following the advice of the other reviews and add a little more. The crust did try to burn at 8 minutes so I took it out early. It came out great!
For the last 2 years I have made a fullfat pumpkin cheesecake for our Christmas Tree Decorating party and people loved it - but it is hard to justify all that fat. This year I decided that virtually all the desserts that I made for the party would be from Cooking Light, so decided to give this recipe a try. It got rave reviews from our party attendees, and people were very surprised that it contained less fat. I was surprised to see so many mediocre reviews for this recipe, as we thought it was quite good. I definitely thought that it was sweet enough, although I agree that I would like a bit more spice, so will up that next time. Recipe is very easy to follow; comes together very quickly. A good choice for a healthier and delicious pumpkin cheesecake.