SKINNY PUMPKIN CHEESECAKE
48% fewer calories • 89% less fat • 93% less saturated fat than the original recipe. At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10h30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
- Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
- In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
- Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
- Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
LOW-CARB PUMPKIN CHEESECAKE BARS
Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!
Provided by Paula Todora (Paula T)
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
- Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.3 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 127.6 mg, Sugar 1.1 g
LOW CALORIE PUMPKIN CHEESECAKE
Thanks to fat free ingredients, enjoy this dessert guilt free! Top with frozen fat free whipped topping or nutmeg
Provided by hellokitty
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Spray a 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of graham cracker crumbs.
- In a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
- Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate for 5 minutes or until completely cooled.
- Meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating until just blended.
- In a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. Gradually add to cream cheese mixture, beat until smooht. Pour over crust.
- Bake at 350 degrees F for one hour 20 minutes - one hour 30 minutes or until center is set. Turn the oven off, open oven door at least 4 inches. Let cheesecake sit in the oven for 30 minutes.
- With sharp knife, loosen cheesecake from sides of pan. Cool in pan for 2 hours.
- To serve, cut cheesecake into wedges. Top with whipped topping and nutmeg if desired.
Nutrition Facts : Calories 212.1, Fat 3, SaturatedFat 1.1, Cholesterol 70.6, Sodium 373.7, Carbohydrate 35.9, Fiber 0.4, Sugar 26.1, Protein 11
PUMPKIN BRULEE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position the oven racks in center and lower third of your oven. Fill a roasting pan about half full of water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F.
- Coat a 9-inch springform pan with nonstick cooking spray. Put the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and grind until fine. Add the butter and two tablespoons of water and pulse until moistened. Press into the bottom of the prepared springform pan. Bake until set and golden brown, about 10 minutes. Cool completely.
- Combine the cream cheese, brown sugar, 1/3 cup granulated sugar and salt in a large bowl. Beat, with an electric mixer on medium speed, until smooth and fluffy. Add the yogurt, egg and egg whites, reduce the mixer speed to low, and continue to beat until blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.
- Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, about 1 hour to 1 hour and 10 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and then pan to release the sides. Cool completely and then chill until cold, at least 4 hours, or overnight.
- Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Sprinkle the remaining 2 tablespoons sugar over the top of the cheesecake and brulee the sugar with a kitchen torch or under the broiler for a few seconds.
Nutrition Facts : Calories 228 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 34 milligrams, Sodium 154 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 6 grams, Sugar 22 grams
LOW CARB PUMPKIN CHEESECAKE
It may look a little complicated, but it is very simple and delicious!!! Even my non-lowcarb family loved this! Great flavor and texture and a nice substitute for holiday desserts!
Provided by LauraTracey
Categories Cheesecake
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees.
- Mix 1/4c Splenda, ground nuts and butter.
- Press into springform pan.
- Bake for 20 minutes.
- Turn oven down to 300-degrees.
- Bring all cold ingredients to room temperature.
- With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
- Add all other ingredients except eggs and pumpkin.
- When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
- Fold pumpkin into the batter.
- When pumpkin is blended, do not mix any more.
- Always treat the batter gently.
- Add the pumpkin batter to a well greased springform pan.
- Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
- Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
- This is called a water bath.
- It is a gentler way to cook the cheesecake.
- Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
- Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
- Turn oven off and leave cheesecake in until the oven is completely cool.
- The cheesecake can even be left overnight at this point.
- Cracks can also occur when a cheesecake cools too quickly, so don't rush this process.
- Let it set up for several hours in the fridge, preferably overnight.
Nutrition Facts : Calories 310.9, Fat 27.8, SaturatedFat 15.6, Cholesterol 155.1, Sodium 260.3, Carbohydrate 10.7, Fiber 0.2, Sugar 7.4, Protein 6.2
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