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Pumpkin Cheesecake

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Pumpkin Cheesecake

Source: Cooking Light, December 2000

Ingredients:

Crust -

  • 56 reduced-fat vanilla wafers (about 8 ounces)
  • 1 tablespoon butter or stick margarine, melted
  • Cooking spray

Filling -

  • 3 (8-ounce) blocks fat-free cream cheese, softened
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Dash of allspice
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 (15-ounce) can pumpkin

Preparation:

  1. Preheat oven to 400°.
  2. To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground.
  3. Add butter; pulse 10 times or until mixture resembles coarse meal.
  4. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.
  5. Bake at 400° for 10 minutes; cool on a wire rack.
  6. Reduce oven temperature to 325°.
  7. To prepare filling, beat cheeses with a mixer at high speed until smooth.
  8. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well.
  9. Add eggs, 1 at a time, beating well after each addition.
  10. Add pumpkin; beat well.
  11. Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.)
  12. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.

Yield:
16 servings (serving size: 1 slice)


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