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