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Healthy Pumpkin Cheesecake Have you ever drooled over Pumpkin cheesecake at restaurants like the Cheesecake Factory? Well with this recipe you can make your own, healthier version! For such a decadent dessert this one is also relatively low fat at only 7 grams and is packed with vitamin A and Calcium. This recipe calls for using a springform pan. Do not try to substitute another pan. A springform pan has a clasp on the side, so when released, the sides of the cake pan "spring away" from the cake. There's no need to invert the cake to get it out of the pan (inverting a cheesecake takes away the fluffiness). Ingredients: 1/3 cup graham cracker crumbs 1 can pumpkin puree (about 15 oz) 2 cups part skim ricotta cheese 3/4 cup splenda (you can substitute sugar if you prefer) 3 tablespoons wheat flour 1 tbsp dry nonfat milk powder 1 tbsp ground cinnamon 1 tsp ground allspice 1 tsp ground cloves 1 egg white 3/4 cup evaporated skim milk 1 tbsp olive oil 1 tbsp vanilla extract Directions: 1. Preheat oven to 400 degrees 2. Spray 9-inch springform pan with nonstick cooking spray 3. Evenly spread graham cracker crumbs along bottom of pan. 4. In a blender mix the pumpkin and ricotta cheese until smooth 5. To the pumpkin and ricotta mix add the splenda, flour, milk powder, cinnamon, allspice, clove, egg white, evaporated skim milk, oil and vanilla extract and stir until just combined. Do not overmix. 6. Pour mixture over the graham cracker base in the springform pan 7. Bake 15 minutes at 400 degrees 8. After 15 minutes reduce oven temperature to 275 degrees and bake for an additional 1 hour and 15 minutes 9. After the 90 minutes of total cook time turn off oven but leave your pumpkin cheesecake in the oven with door closed for 1 hour 11. Remove from oven and cool on wire rack 12. Remove springform pan side and cover cheesecake with plastic wrap 13. Refrigerate for at least 4 hours or up to 2 days 14. Sprinkle your Pumpkin Cheesecake with cinnamon before serving Serves 8 Nutritional Information (per serving) Protein 11g Carbs 19g Fat 7g Fiber 2g Sodium 155mg Sugar 8g Calories 184 |
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