See Also: Pumpkin Cheesecake(recipes)
Pumpkin Walnut Cheesecake(recipes)
Ginger-Crusted Pumpkin Cheesecake(recipes)
Cranberry Swirl Pumpkin Cheesecake(recipes)
Pumpkin Cheesecake with Gingersnap-Pecan Crust(recipes)
cheesecake(dictionary)
Sweetheart Cheesecake(recipes)
Cheesecake Parfaits(recipes)
Continental cheesecake(recipes)
Cherry cheesecake(recipes)

Pumpkin Cheesecake (recipes)


Pumpkin Cheesecake

Yield: Makes 16 servings

Try this delicious low fat cheesecake as an alternative to your traditional pumpkin pie for Thanksgiving dinner.





Ingredients:



1/3cup graham cracker crumbs

1can (16 ounces) solid-pack pumpkin

2cups reduced-fat ricotta cheese

1cup sugar

3tablespoons all-purpose flour

1tablespoon nonfat dry milk powder

1tablespoon ground cinnamon

1teaspoon ground allspice

1egg white

3/4cup evaporated skimmed milk

1tablespoon vegetable oil

1tablespoon vanilla









Preparation:





1.Preheat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.2.Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skimmed milk, oil and vanilla; process until smooth.3.Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275°F; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed 1 hour. Remove from oven; cool completely on wire rack. Remove springform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh fruit, if desired.









Nutritional Information:







Serving Size: 1 slice cheesecake (1/16 of total recipe) without garnish







Fiber

1 g







Carbohydrate

22 g







Cholesterol

4 mg







Total Fat

2 g







Calories from Fat

15 %







Calories

121







Protein

4 g







Sodium

56 mg









Dietary Exchange:







Fat

1/2







Starch

1-1/2















Other ways:






Serves 8-10



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



225g/8oz digestive biscuits60g/2oz butterjuice and zest 1 lemon340g/12oz cooked pumpkin (steamed or roasted)225g/8oz caster sugar450g/1lb cream cheese1 tsp ground cinnamon2.5g/½ tsp freshly grated nutmeg4 eggs90ml/3fl oz double cream90ml/3fl oz natural yoghurt



Method



1. Heat the oven to 170C/325F/Gas 3.2. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.3. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.4. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.5. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature.