Rating: 4 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Cooking Lightfans 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.

Recipe by Cooking Light December 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

256 calories; calories from fat 34%; fat 9.8g; saturated fat 5.3g; mono fat 2.9g; poly fat 0.5g; protein 11.4g; carbohydrates 29.3g; fiber 1.4g; cholesterol 86mg; iron 1.2mg; sodium 479mg; calcium 172mg.
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