Low Fat Pumpkin Cheesecake

Low Fat Pumpkin Cheesecake

Like many people, I bought a pumpkin with the intention of carving it into a jack-o-lantern for Halloween. But unlike many people, my pumpkin ended up sitting on my counter top until the week before Thanksgiving. Fortunately for me, the pumpkin was still fresh. So, I got this idea: why not make low fat pumpkin cheesecake out of it? And that's exactly what I did.

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I had never made any cheesecake before (except for Jello no-bake cheesecake, but that doesn't count), let alone low fat pumpkin cheesecake. I needed a recipe. And after a little time spent on Google, I had one.

I found a great looking recipe on Recipe Girl, which was previously taken from Cooking Light. I then modified the recipe a bit to further reduce the fat and make it something that would actually fit into a standard 9" cooking pan. Finally, I took the image of the cheesecake used on Recipe Girl for this article's teaser image. ;)

Even though I modified the recipe, it turned out awesome. My girlfriend and I had some low fat pumpkin cheesecake for breakfast this morning and we will surely be eating the rest of it over the coming week. So, without further delay, below is the recipe I used to make low fat pumpkin cheesecake.

The low fat cheesecake I made with the recipe below

 

 Crust Ingredients

 

• 8oz Nabisco Reduced Fat Vanilla Wafers
• 2tbsp Butter

 

Filling Ingredients

 

• 24oz Fat Free Cream Cheese
• 19tsp White Granulated Sugar
• 19tsp Brown Sugar
• 1tbsp All-Purpose Flour
• 1tsp Ground Cinnamon
• 1/2tsp Ground Nutmeg
• 1/2tsp Ground Ginger
• 1/4tsp Salt
• 1dash Allspice
• 1 1/2tsp Vanilla Extract
• 3 Large Eggs
• 8oz Unsweetened Pumpkin Puree

 

Directions

 

1. Preheat the oven to 325-degrees F.
2. Grind up the vanilla wafers into a powder.
3. Add the butter (melted) into the ground vanilla wafers.
4. Mix the butter and the ground wafers until it looks like a course meal.
5. With your fingers mold the wafer/butter mixture into a crust in the bottom of a 9" round cake pan.
6. In a mixing bowl, mix together the (softened) cream cheese.
7. Add in each remaining ingredient one at a time (eggs are also to be added one at a time) to the mixing bowl with the cream cheese, thoroughly mixing after each ingredient is added.
8. Pour the mixture into the pan (now lined with the crust).
9. Bake for 1 1/2 hours (90min) at 325-degrees F.
10. Cover and chill for 8 hours.

 

Nutrition Info

 

Serving Size: 1 slice

Servings: 8

Calories: 330.5

Fat: 6.6g

Carbohydrates: 49g

Fiber: 0.875g

Protein: 15.5g

Sodium: 848.25mg

*Note: I calculated the nutrition info from the ingredients used on MyFitnessPal.com. Using this same method, it looks like the nutrition info published on Recipe Girl is WAY off. 

**Update 12-11-2013: The nutritional information for this cheesecake is available on MyFitnessPal.com as "Clayton Long's - Original Low Fat Pumpkin Cheesecake"

Posted by Clayton Long