Pumpkin Cheesecake - Dallas News | myFOXdfw.com

Pumpkin Cheesecake

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Happy Thanksgiving! End your meal with this deliciously decadent pumpkin cheesecake! Using Neufchatel cheese lightens up the fat and calories while providing the flavor and texture you expect. Bonus? There’s real pumpkin in this, too! You can always find a way to fit a fruit or vegetable in – even if it’s small – keep those tasty fruit and veggie treats top of mind, even on holidays.

Pumpkin Cheesecake...On the Lighter Side
Prep Time: 15 minutes
Bake Time: 60 minutes
Amount: 12 servings

 

Tips and suggestions:
A food processor works best for crushing the ginger snaps; however a recloseable food storage bag and a rolling pin will work also.

Ingredients:
2 cups finely crushed ginger snaps
1/3 cup light butter, melted
2 (8 ounce) packages Jewel® 1/3 less fat Neufchatel cream cheese, softened
1/2 cup Jewel® granulated sugar
3 Jewel® large eggs
1 cup 100% pure pumpkin
1 teaspoon pumpkin pie spice

Directions:
1. In a medium mixing bowl, combine crushed ginger snaps and butter. Press into the bottom and halfway up the sides of a 9-inch spring form pan. Bake in a preheated 350°F oven 10 minutes. Remove from oven and cool.
2. In a food processor or using an electric mixer, beat cream cheese and sugar until fluffy; scraping edge of bowl. Slowly add eggs, one at a time, scraping edge of bowl between each egg.
3. With food processor running, add in pumpkin and pumpkin pie spice until well blended. Pour over ginger snap crust. Return to oven and bake 45-55 minutes or until cake is set 3-inches from edge but still wobbly in center when pan is gently shaken.
4. Remove from oven and run a knife around edge of cake to loosen. Place on cooling rack and allow to cool 30 minutes. Run a knife along edge of cake again and transfer to refrigerator.
5. Refrigerate, uncovered, until thoroughly chilled, at least 4 hours. Carefully release and remove side of pan before serving.

Nutritional info: Serving Size: 1/12 of recipe Amount Per Serving: Calories: 280 Total Fat: 16g Saturated Fat: 10g Cholesterol: 90mg Sodium: 280mg Carbohydrates: 30g Dietary Fiber: 1g

 

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