Sunday, February 6, 2011

Pumpkin Cheesecake

From the Nov/Dec 2003 issue of Weight Watchers magazine.


1 1/3 c graham cracker crumbs
2 tbsp granulated sugar
2 tbsp unsalted butter, melted
2 egg whites, lightly beaten
1 1/2 lbs light cream cheese (neufachtel), at room temperature
1/2 c packed light brown sugar
1 3/4 c pumpkin puree
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground mace
1/4 tsp salt
1 c light sour cream
1 large egg, lightly beaten

1. Preheat the oven to 325*F. Spray a 10-inch round cake pan (or springform pan) with nonstick spray; line the bottom with a circle of wax paper.

2. To make the crust, combine the graham cracker crumbs and the granulated sugar with a fork in a bowl. Add the butter and 1 tbsp of the beaten egg whites; mix well. Press the graham mixture into the pan using a flat-bottomed glass to form an even crust. Bake until the crust is lightly toasted and set, about 8 minutes. Remove from the oven and let the crust cool slightly.

3. With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth. Add the pumpkin puree, cinnamon, ginger, mac and salt; beat 3-4 minutes. Add the sour cream and beat 2-3 minutes. Add the egg and remaining egg whites and beat 2-3 minutes longer, scraping the bowl as necessary. Pour the filling over the crust. Bake until the center of the cake is lightly set, about 1 hour. Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.

Per serving (serves 12): 220 cal, 8 g fat, 4 g sat fat, 40 mg chol, 320 sod, 28 g carb, 2 g fiber, 8 g protein, 80 mg calc.

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