Pumpkin Cheesecake

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A delicious cheesecake made from scratch that has the consistency of a cheesecake but tastes like a pumpkin pie.

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  • 8
  • Average
  • 30 mins
  • 60 mins
  • 240 mins
  • Average budget

Ingredients

  • Crust
  • 1 sleeve of honey graham crackers plus 2 more individual crackers.
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 sticks melted butter (Healthy alternative:3/4 cup butter substitute)
  • Filling
  • 3 (8 ounce) packages of low-fat cream cheese
  • 1 (15 ounce) can of pumpkin puree
  • 3 eggs plus one egg yolk
  • 1 1/2 cups sugar (Healthy alternative: 1 1/2 cups Splenda or sugar in the raw)
  • 1/4 cup low-fat sour cream
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons flour (Healthy alternative: 2 tablespoons whole wheat flour)
  • 1 teaspoon vanilla extract (optional)

Preparation

Step 1

Heat your oven to 350 degrees F.
In a medium bowl combine the graham cracker crumbs, brown sugar, cinnamon and melted butter. Mix until it forms a paste.
Take a spring-form pan and pat the paste onto the bottom of the pan and set aside.

In another bowl combine the cream cheese until smooth.
Add in the pumpkin, vanilla, eggs, nutmeg, cinnamon, cloves, flour and vanilla. Mix until well combined.

Pour into the spring-form pan. Place in oven for 1 hour.

Let cool for 15-20 minutes then place in fridge to cool and set for four hours.

Serve with low-fat whipped cream and enjoy!

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Feel free to use all low-fat alternatives for the cream cheese, whip cream etc.

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