How to Make Healthy Cheesecake
3 tips for a healthier, lighter cheesecake.
I love everything about cheesecake –the sweet taste with just a hint of saltiness, the creamy texture and the sweet graham cracker crust. What’s not to love? Well I can think of one thing. How I feel after I’ve eaten only a small slice. That would be guilt mixed with the sensation that I just swallowed a brick. Cheesecake may have the reputation of being tasty, but being healthy has never been one of its virtues.
So naturally I’m always looking for a way to have my cake and eat it too. And I think I’ve found it with in this Pumpkin Cheesecake with Gingersnap-Walnut Crust. How does it stack up nutritionally? It’s got 307 calories and only 5 grams of saturated fat. Compare that to a slice of pumpkin cheesecake from the Cheesecake Factory, which has 740 calories and 31 grams of saturated fat. So how did we do it? Here are a few tricks to a lighter, healthier cheesecake.
—Hilary Meyer, Associate Food Editor, EatingWell Magazine
Get The Recipe: Pumpkin Cheesecake with Gingersnap-Walnut Crust
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