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Pumpkin Cheesecake

Becky Luigart-Stayner
Yield 16 servings (serving size: 1 slice)
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.

Ingredients

  • 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

Nutrition Information

  • calories 256
  • caloriesfromfat 34 %
  • fat 9.8 g
  • satfat 5.3 g
  • monofat 2.9 g
  • polyfat 0.5 g
  • protein 11.4 g
  • carbohydrate 29.3 g
  • fiber 1.4 g
  • cholesterol 86 mg
  • iron 1.2 mg
  • sodium 479 mg
  • calcium 172 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. Reduce oven temperature to 325°.

  4. 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.

  5. 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.