This moist, rich, and decadent pumpkin cheesecake is sure to satisfy pumpkin pie and cheesecake lovers alike.
1/2 cup graham cracker crumbs (about 4 cookie sheets)
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 (8-ounce) block fat-free cream cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1 cup canned pumpkin
2 tablespoons reduced-fat sour cream
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon vanilla extract
1/8 teaspoon ground cloves
2 large eggs
1/2 cup frozen reduced-calorie whipped topping, thawed
How to Make It
Preheat oven to 325°.
Coat an 8-inch springform pan with cooking spray, and sprinkle pan evenly with crumbs.
Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and next 9 ingredients (through eggs), and beat well.
Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.
Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight. Serve with whipped topping, and sprinkle topping with cinnamon, if desired.
"After trying many versions, I developed this cheesecake. The cream cheese makes the filling very moist, and the dessert tastes more like a pumpkin pie than a cheesecake. Our family loves it." -Beth Berenis, Ocoee, FL
I've probably made this at least 15 times over the last few years - my entire family loves it!! Like others, I always use the entire can of pumpkin and the extra 1/2 of the cream cheese. The only thing that surprises me about this recipe is that it doesn't have more 5 star reviews, it's by far my favorite recipe from CL!
I used the crust recipe from Mexican Chocolate Cream Pie in order to increase the flavor profile. Also, based upon others' recommendations, I used a whole can of pumpkin, which increased the cooking time and made the texture more like a pie than a cheesecake so I am not sure that I would do that it again. At the last minute, I decided to whip up a half-cup of heavy cream that I spread over the top and sprinkled with cinnamon, which made it prettier, if more fattening. People seemed to enjoy it at Thanksgiving dinner.
This cheesecake was very flavorful and tasted like pumpkin pie without the fattening crust. I used ginger snaps for the crust - I couldn't find the good ones at the store, so I used some cheap ginger snaps, but they were a little sweet. Next time I will use a better quality ginger snap cookie for the crust.
The hubby, never one to gush, said this is the best cheesecake he has ever had. I tried the suggestions of some other reviewers and added the entire can of pumpkin and both packages of cream cheese. It increased the bake time by 15 minutes. Next time I will try one or the other as the consistency was just a bit too soft for me, but the flavor was great! I almost never give five stars, so this is a great review for me.
I've been craving pumpkin pie, but just couldn't find a recipe I was up for making. Then I came across this and I'm SO glad I decided to try it. It's the perfect combination of pumpkin pie and cheesecake. It's rich and delicious, and you would have no clue it's low fat!
My alterations to the recipe:
- I took lolasmomma's advice and made a crust from graham crackers, a little bit of brown sugar, and 1/4 cup of margarine.
- I used about 1 1/4 teaspoons of pumpkin pie spice instead of cinnamon, ginger, nutmeg, and cloves (since it was what I had on hand).
Next time I too think I will just use the entire can of pumpkin (not much was left over) as well as the rest of the cream cheese (I had two 8 oz blocks).
This was a great cheesecake! Very light and not too dense or too thick. Next time I will try using an entire can of pumpkin so that I don't have any leftover, and I think the cheesecake could use a little more pumpkin flavor. I also want to try this with a gingersnap crust. Yum!
Baked this for a Sunday Brunch. A big hit and many requests for the recipe. Tastes a lot like pumpkin pie. Yummy!!!! The only thing I changed was I added a 1/2 cup melted butter and a bit of brown sugar to the crust, baked it at 350 for 10 mins and let it cool before I added the cheesecake to the pan.
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