PUMPKIN CHEESECAKE WITH A LITTLE LESS GUILT
have seconds and thirds at dinner and still enjoy a "lite" holiday favorite.
it's not your "New York style" cheesecake...
but it fits the bill after the big Thanksgiving throwdown.
the taste and texture is a cross between cheesecake and pumpkin pie...it could probably use a little more cream cheese for that real "cheesecake" flavor, BUT we're trying to keep this light.
a piece of cake (1/12th) without the crust is about 160 calories...the fats are low and the protein is significantly better than your typical holiday treat.
beware...the crust is "real-stuff" so it's probably another 150 cals.
i recently posted about Martha Stewart's EASY Lightened Up Cheesecake, BUT...
Thanksgiving calls out for PUMPKIN
so i went with the basic ingredients and instructions from her cake and blindly adapted it to a pumpkin cheesecake. the outcome was delicious and light after a big meal and fabulous for that piece of "midnight pie" or morning after slice.
280g gingersnap cookies
3 Tbsp melted butter
1 Tbsp brown sugar, packed
preheat oven to 325 F
lightly butter a 9" springform
line side panel with a strip of parchment
NOTE...i don't know if i like the parchment idea. this is what Martha Stewart said to do in the original recipe for her "Lightened Up Cheesecake". i know the calories are in the crust, but i think it makes for a more attractive cake with the crust a little further up the sides...AND i'm not sure the parchment is necessary...you be the judge.
NOTE...i don't know if i like the parchment idea. this is what Martha Stewart said to do in the original recipe for her "Lightened Up Cheesecake". i know the calories are in the crust, but i think it makes for a more attractive cake with the crust a little further up the sides...AND i'm not sure the parchment is necessary...you be the judge.
pulse gingersnaps in processor until fine crumb. it helps to give it a stir between pulses to insure an even crumb...no large chunks, but you don't really want "powder".
add butter and brown sugar. pulse to combine.
pour crumb mixture into prepared pan.
NOTE...i did not use all of it. i had about 1/2 cup left over.
press onto bottom and about an inch up the sides. you can just do the bottom if you want.
bake for 10 minutes and remove to cool.
simply wipe out your food processor from your crust making and proceed with cake mixture.
oven is heated to 325F
1 1/4 cup (10oz) low fat cream cheese.
2 cups low fat cottage cheese
1 cup pumpkin puree
1 cup pumpkin puree
3/4 cups granulated sugar. (i sub'd in 1/4 cup Stevia baking sugar)
1/2 cup reduced fat sour cream
4 large eggs
2 Tbsp plus 1 tsp all purpose flour
2 tsp vanilla extract
1 3/4 tsp pumpkin pie spice
3/4 tsp cinnamon
1/2 tsp salt
to the processor add the cottage cheese and cream cheese. blend until VERY SMOOTH, scraping down the sides, 4-5 minutes. add pumpkin puree, 3/4 cups sugar, sour cream, eggs, flour, vanilla, pie spice, cinnamon, salt. blend until smooth and well incorporated.
pour filling into crust.
bake until barely set in the middle. about 1 hour...
NOTE...ovens may vary. i am an "oven watcher". look for a slight jiggle in the middle.
then turn the oven off and let cake sit in oven with door "cracked" open for another hour.
transfer to a wire rack and let cool completely. refrigerate until firm, at least 3 hours or overnight.
I WOULD SUGGEST serving this the day of after it has been properly chilled to keep the integrity of the crust...it can get a little weepy/soggy if kept a day or two in the fridge, BUT the actual cake will hold up for days.
before serving.....
the cake will sweat a little on the top after removing from the fridge. i find that dabbing with a Kleenex will remove sweat without making a mark on the surface.
put pecans or chosen decorations on before serving so they will still be crunchy.
pour filling into crust.
bake until barely set in the middle. about 1 hour...
NOTE...ovens may vary. i am an "oven watcher". look for a slight jiggle in the middle.
then turn the oven off and let cake sit in oven with door "cracked" open for another hour.
transfer to a wire rack and let cool completely. refrigerate until firm, at least 3 hours or overnight.
I WOULD SUGGEST serving this the day of after it has been properly chilled to keep the integrity of the crust...it can get a little weepy/soggy if kept a day or two in the fridge, BUT the actual cake will hold up for days.
before serving.....
the cake will sweat a little on the top after removing from the fridge. i find that dabbing with a Kleenex will remove sweat without making a mark on the surface.
put pecans or chosen decorations on before serving so they will still be crunchy.
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