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  • Low Fat Pumpkin Cheesecake

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    Low Fat Pumpkin Cheesecake
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. low-fat graham cracker crumbs
    • 1/4 c. granulated sugar
    • 3 Tbsp. butter or possibly margerine melted
    • 2 pkt fat-free cream cheese (8 ounce. ea.) softened
    • 1 c. brown sugar firmly packed
    • 1 3/4 c. pumpkin
    • 2 tsp cornstarch
    • 2 tsp cinnamon
    • 1 tsp nutmeg
    • 4 x egg whites whipped
    • 2 c. fat-free lowfat sour cream
    • 1/4 c. granulated sugar
    • 2 tsp vanilla

    Directions

    1. Prepare a 9" pie pan with cooking spray and flour; set aside.
    2. To prepare crust, combine graham cracker crumbs, 1/4 c. granulated sugar, and butter or possibly margarine. Press into bottom and 1" up side of prepared pan. Bake for 6 min. Don't allow to brown.
    3. Meanwhile, to prepare filling, combine cream cheese, brown sugar,pumpkin, cornstarch, cinnamon, nutmeg, and egg whites in a mixing bowl. Pour into prebaked pie crust.
    4. Bake at 350 for 45 min or possibly till center is slightly soft to the touch.
    5. While cheesecake is baking, prepare topping. In a mixing bowl, combine lowfat sour cream, remaining granulated sugar and vanilla. Spread over surface of cheesecake and return to oven to bake for an additional 5 min.

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