Pumpkin Cheesecake

Pumpkin Cheesecake

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From: Diabetic Living Magazine

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 cup finely crushed chocolate graham crackers (14 squares)
  • 2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar (see Tip)
  • 2 tablespoons butter, melted
  • 2 (8 ounce) packages reduced-fat cream cheese (Neufchatel), softened
  • 1 (12.3 ounce) package firm silken-style tofu (fresh bean curd), well drained
  • 1 (6 ounce) container plain fat-free Greek yogurt
  • ¾ cup sugar or sugar substitute equivalent to ¾ cup sugar (see Tip)
  • 1 tablespoon cornstarch
  • 2 egg whites
  • 2 tablespoons vanilla
  • 2 teaspoons pumpkin
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ ounce semisweet chocolate, melted or 2 tablespoons chocolate syrup
  • Shaved semisweet chocolate, chopped toasted hazelnuts (filberts) or crushed candy canes (optional)
  • Frozen light whipped dessert topping, thawed (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°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°F.
  2. In a large bowl combine cream cheese, tofu, yogurt, the ¾ 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.
  3. Bake in the 325°F oven for 50 to 60 minutes or until a 2½-inch area around the outside edge appears set when gently shaken.
  4. 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.
  5. To serve, drizzle with melted chocolate or chocolate syrup. If desired, top with shaved chocolate, nuts, candy and/or dessert topping.
  • Tip: If using a sugar substitute, we recommend Splenda® Granular or Sweet'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons and ¾ 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® Granular or Sweet'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons and ¾ 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 information

  • Serving size: 1 slice
  • Per serving: 259 calories; 13 g fat(7 g sat); 2 g fiber; 28 g carbohydrates; 8 g protein; 10 mcg folate; 33 mg cholesterol; 21 g sugars; 0 g added sugars; 5,893 IU vitamin A; 2 mg vitamin C; 123 mg calcium; 1 mg iron; 216 mg sodium; 202 mg potassium
  • Nutrition Bonus: Vitamin A (118% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ fat, 2 other carbohydrate, 1 lean protein

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