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Pumpkin Cheesecake


Prep Time: 20 mins.
Cook Time: 2 hours
(Total time will vary with appliance and setting.)
Level of Difficulty: Medium

Ingredients

Crust:
56 reduced-fat vanilla wafers (about 8 oz.)
1 Tbsp. butter or margarine, melted
Cooking spray

Filling:
3 8 oz. pkgs. fat-free cream cheese, softened
2 8 oz. pkgs. 1/3-less-fat cream cheese, softened
3 Tbsp. flour
1/2 c. sugar
3 Tbsp. ground cinnamon
1/2 tsp. ground ginger
Dash allspice
4 large eggs
1/2 c. packed brown sugar
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract
15 oz. can pumpkin

Directions

Crust:

Preheat oven to 400 degrees.

Place wafers in food processor.  Pulse 2-3 times or until finely ground.

Add butter.  Pulse 10 times or until mixture resembles coarse meal.

Firmly press into bottom of 9 in. spring-form pan coated with cooking spray.

Bake at 400 degrees for 10 mins.  Cool on wire rack.

 

Filling:

Reduce oven temperature to 325 degrees.

Beat cheeses with mixer at high speed until smooth.

Add sugars, spices, and vanilla, beating well.

Add eggs, one at a time, beating well after each addition.

Add pumpkin; beat well.

Pour cheese mixture into prepared crust; bake at 325 degrees for 1 1/2 hours or until almost set.  (Cheesecake is done when center barely moves when pan is touched.)  Remove cheesecake from oven; run knife around outside edge.

Cool to room temperature; cover and chill at least 8 hours.



Serving size: 1/16th of pie

Calories 256; fat 9.8g (34%); protein 11.4g; carbohydrate 29.3g; fiber 2.4g; cholesterol 86mg; sodium 479mg.

(This recipe was used in Everyday Gourmet.)




 

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Edward Hospital & Health Services
801 S. Washington, Naperville, IL 60540 • (630) 527-3000

Naperville • Plainfield • Bolingbrook • Oswego • Woodridge
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