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This one is a lighter
version...
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CRUST: |
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56
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reduced-fat
vanilla wafers (about 8 ounces) |
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1 Tbs |
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butter,
melted
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FILLING: |
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Three 8oz. |
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blocks
fat-free cream cheese, softened |
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Two 8oz. |
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blocks 1/3
less-fat cream cheese, softened |
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½ cup |
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granulated
sugar |
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½ cup |
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brown sugar,
packed |
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3 Tbs |
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flour |
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1 tsp |
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ground
cinnamon |
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½ tsp |
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ground
nutmeg |
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½ tsp |
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ground
ginger |
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¼ tsp |
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salt |
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dash of |
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allspice |
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2 tsp |
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vanilla
extract |
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4 large |
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eggs |
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15 oz |
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can of pure
pumpkin |
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1 |
Preheat oven to 400°
F. |
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2 |
To prepare crust,
place wafers in a food processor; pulse 2-3 times, or
until finely ground. Add butter; pulse 10 times or until
mixture resembles coarse meal. Firmly press mixture into
bottom of a 9" springform pan coated with cooking spray.
Bake for 10 minutes; cool on wire rack. |
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3 |
Reduce oven
temperature to 325° F. |
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4 |
To prepare filling,
beat cheeses with mixer at high speed until smooth. Add
granulated sugar and next 8 ingredients (granulated
sugar through vanilla), beating well. Add eggs, 1 at a
time, beating well after each addition. Add pumpkin;
beat well. |
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5 |
Pour cheese mixture
into prepared crust; bake at 325° for 1½ hours or until
almost set. (Cheesecake is done when the center barely
moves when pan is touched). |
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6 |
Remove cheesecake
from oven; run a knife around the outside edge. Cool to
room temperature; cover and chill at least 8 hours. |
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Servings: 16 |
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Cooking Tips |
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*Cheesecakes are best when
they're made ahead of time. You can prepare this one up to three
days before the party; just cover and chill it until time to
serve. |
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Recipe Source |
| Cooking
Light |
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