This delicious pumpkin cheesecake boasts a chocolate graham cracker crust and a lighter filling, thanks to a blend of reduced-fat cream cheese, tofu and fat-free Greek yogurt. Topped with a drizzle of chocolate syrup and light dessert topping, this dessert can be served at any time of the year.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch springform pan with nonstick cooking spray. For crust: In a small bowl combine finely crushed graham crackers, the 2 tablespoons sugar and the butter. Press crumb mixture onto the bottom of the prepared pan. Bake for 10 minutes. Cool completely in pan on a wire rack. Reduce oven temperature to 325 degrees F.

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  • In a large bowl combine cream cheese, tofu, yogurt, the 3/4 cup sugar and the cornstarch. Beat with an electric mixer on medium speed just until combined and mixture is nearly smooth. Add egg whites and vanilla, beating just until combined. Set aside 2 cups of the cream cheese mixture. Stir pumpkin, cinnamon and ginger into the remaining cream cheese mixture. Spread the pumpkin mixture over the cooled crust. Carefully spoon the reserved 2 cups cream cheese mixture over the pumpkin mixture; spread evenly over the pumpkin mixture.

  • Bake in the 325 degree F oven for 50 to 60 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken.

  • Cool in pan on a wire rack for 15 minutes. Using a thin metal spatula, loosen the cheesecake from the side of the pan. Cool for 30 minutes more. Remove side of the springform pan. Cool completely. Cover and chill for 4 to 24 hours before serving.

  • To serve, drizzle with melted chocolate or chocolate syrup. If desired, top with shaved chocolate, nuts, candy and/or dessert topping.

Tips

Tip: If using a sugar substitute, we recommend Splenda(R) Granular or Sweet'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons and 3/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 209 cal., 16 g carb., 8 g sugar. Exchanges: 1 other carb. Carb choices: 1.

Number of Servings: 12/Nutrition Facts (per serving) : 259 cal., 13 g total fat (7 g sat. fat), 33 mg chol., 216 mg sodium, 28 g carb., 2 g fiber, 21 g sugar, 8 g pro./Daily Values: 1% vit. A, 3% vit. C, 12% calcium, 7% iron/Exchanges: 2 Other Carb, 1 Lean Meat, 2.5 Fat/Carb Choice: 2/Recipe ID: R173887/Usage Id: R173887/Publication: www.diabeticlivingonline.com/URL: http://www.diabeticlivingonline.com/recipe/cheesecake/pumpkin-cheesecake/

Tip: If using a sugar substitute, we recommend Splenda(R) Granular or Sweet'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons and 3/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 209 cal., 16 g carb., 8 g sugar. Exchanges: 1 other carb. Carb choices: 1.

Nutrition Facts

259.3 calories; protein 8.3g 17% DV; carbohydrates 28.5g 9% DV; exchange other carbs 2; dietary fiber 1.5g 6% DV; sugars 21.3g; fat 12.5g 19% DV; saturated fat 6.5g 33% DV; cholesterol 33.1mg 11% DV; vitamin a iu 5893.3IU 118% DV; vitamin c 1.5mg 3% DV; folate 9.9mcg 3% DV; calcium 123.4mg 12% DV; iron 1.3mg 7% DV; magnesium 21.1mg 8% DV; potassium 202.4mg 6% DV; sodium 216mg 9% DV.