Pumpkin Cheesecake

With only 2 grams of fat per slice this low-calorie cheesecake is within the reach of many dieters.



by 3  people


add your rating
add a comment
Servings: 12
Prep Time: 25 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    3/4  cup 
    finely crushed graham crackers
  • see savings
    On Sale
    2   tablespoons 
    margarine or butter, melted
  • see savings
    On Sale
    1  15  ounce carton 
    low-fat ricotta cheese
  • see savings
    On Sale
    1  8  ounce tub 
    fat-free cream cheese
  • see savings
    On Sale
    1   cup 
    canned pumpkin
  • see savings
    On Sale
    1/2  cup 
    skim milk
  • see savings
    On Sale
    1   envelope 
    unflavored gelatin
  • see savings
    On Sale
    2   teaspoons 
    finely shredded orange peel (set aside)
  • see savings
    On Sale
    1/2  cup 
    orange juice
  • see savings
    On Sale
    1/3  cup 
    granulated sugar
  • see savings
    On Sale
    1/3  cup 
    packed brown sugar
  • see savings
    On Sale
    2   teaspoons 
    vanilla
  • see savings
    On Sale
    1   teaspoon 
    pumpkin pie spice
  • see savings
    On Sale
     
    Light whipped dessert topping (optional)
  • see savings
    On Sale
     
    Pumpkin pie spice (optional)

Directions
1.
For crust, in a medium mixing bowl stir together the crushed graham crackers and melted margarine or butter until crackers are moistened. Press mixture onto bottom of a 9-inch springform pan. Refrigerate while preparing filling.
2.
For filling, in a food processor bowl or blender container combine half of the ricotta cheese, half of the cream cheese, half of the pumpkin, and half of the milk. Cover and process or blend until smooth. Transfer to a large mixing bowl. Repeat remaining ricotta, cream cheese, pumpkin, and milk.
3.
In a small saucepan sprinkle the gelatin over orange juice; let stand 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir into pumpkin mixture. Stir in the orange peel, granulated sugar, brown sugar, vanilla, and the pumpkin pie spice. Pour mixture into chilled crust. Cover; refrigerate for at least 4 hours or until firm.
4.
To serve, loosen crust from sides of pan; remove sides of pan. Cut into wedges. If desired, garnish with whipped topping and sprinkle with additional pumpkin pie spice.
5.
Makes 12 servings.
Exchanges:

1.
1-1/2 Starch, 1 Lean Meat
Nutrition information
Per Serving: cal. (kcal) 142, Fat, total (g) 2, chol. (mg) 7, sat. fat (g) 0, carb. (g) 23, fiber (g) 1, pro. (g) 11, sodium (mg) 214, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Light & Luscious Lemon Cheesecake: An Alternative to Chcolate
...'re celebrating with lemon cheesecake instead; it keeps things seasonal by incorporating winter's citrus and stays... this lemon cheesecake recipe, because I've only ever had baked cheesecakes. This one forgoes eggs and relies... in the case of this cheesecake as lemon's vibrant, refreshing acidity plays the star role, supported... read more...
The Best Cheesecake for Easter and Any Other Night of the Week
...If you like dessert (who doesn't?!), then you know cheesecake is quite possibly the most perfect... something special. Cheesecake This all-purpose recipe gives the basics on a perfect cake. Once you... Cheesecake Why have just one dessert when you can enjoy the flavors of two? The topping of this cake tastes... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products