Sunday, November 16, 2008

No-Guilt Pumpkin Cheesecake. No Kidding.

I'm gearing up for Thanksgiving and Christmas, and all of the gorging that goes with it. I've been nominated by my family to make one of the desserts for Thanksgiving dinner. I'm told that my not-so-healthy desserts balance the sugar-free, fat-free ones brought by others in my family. I might make some pumpkin cupcakes with cream cheese frosting, but may decide to make my most-requested dessert. A few years ago I found a delicious, healthy pumpkin cheesecake recipe that even my husband says tastes like the yummy fat-filled ones. I think it's the pumpkin flavor that drowns out any diet-like taste. So I thought I'd share that recipe on here, and challenge any other blogging moms to post their favorite holiday dish.
It looks like there are a ton of directions, but it's really simple if you've ever made a cheesecake before. Otherwise I probably wouldn't tackle it. :) So here it is...

CRUST:
1 cup plus 2 tablespoons graham cracker crumbs (about 7 big graham crackers)
3 tablespoons apple jelly
FILLING:
4 (8-oz.) pkg. fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup sugar
5 eggs
1/4 cup all purpose flour
2 to 3 tablespoons pumpkin pie spice
2 tablespoons brandy, if desired (I've never tried this)
1 (15-oz.) can pumpkin
1 cup frozen fat-free whipped topping, if desired
nutmeg, if desired

1. Heat oven to 350 degrees F. Spray 9-inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
2. Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
3. Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating just until blended.
4. Meanwhile, in a small bowl, combine flour, pumkin pie spice, brandy & pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour over partially baked crust.
5. Bake at 350 degrees F for 1 hour 20 minutes to 1 hour 30 minutes (80-90 minutes) or until center is set. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. With sharp knife, loosen cheesecake from sides of pan. Cool in pan on wire rack for 2 hours or until completely cooled. Refrigerate at least 8 hours or overnight.
6. Serve cheesecake wedges with 1 tablespoon whipped topping, lightly sprinkled with nutmeg. Makes 16 servings.

1 comment:

Snowmommy said...

Thanks Erin, I may have to try that!