pumpkincheesecake
cheesecake3I love making cheesecakes out of yogurt because you get all of that wonderful texture from cream cheese without all the fat. It is true that I use some cream cheese in this recipe but that is due to how moist the pumpkin puree is, and the mixture needs that structure in order to hold up. You can replace the cream cheese with goat cheese if you prefer.

I got the recipe for the crust from Cooking Light magazine, and I took one of their yogurt cheesecake recipes and used it as a base for my own.

This desert is great for holidays because it is completely no sugar added and low in fat. Perfect for when you want to stuff yourself with Thanksgiving dinner, or a Halloween bean feast.

My recipe makes 16 servings at 89 calories each. The picture above actually shows a double helping.

Crust:
10 low fat graham crackers
2 tablespoons sugar substitute (splenda)
2 tablespoons butter substitute
1 egg white or 2 tablespoons egg substitute

Preheat oven to 350 deg. Crush the gram crackers in to a fine meal in the food processor. Then add the melted butter, egg white and sugar till the mixture is moist. Press the mixture into the bottom of your spring-form pan so that it is even. Bake for 8min. then cool on a wire rack (still in pan) for 15min before you use it.

cheesecake1Filling:
32oz. plain non fat greek yogurt
4oz. fat free cream cheese
1 cup pumpkin puree
2 egg whites or 4 tablespoons egg substitute
1 tablespoon vanilla extract
3-4 tablespoons sugar substitute
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Cream the yogurt and cream cheese together. While mixing, add the pumpkin puree  and eggs. Then add the last five ingredients and blend well. Poor evenly over your crust and use a spoon or spatula to smooth it. I like to knock it gently against my work serface a few times to help even it out and get out any air bubbles.

cooling from the oven. the edges are just starting to pull away from the pan.
cooling from the oven. the edges are just starting to pull away from the pan.

Bake for 45-50min. at 350 deg. When you pull it out, the center will be a bit jiggly. This is normal. Cool on a wire rack till it is room temperature, then chill in the fridge till you are ready to serve. makes 16 servings.

Suggested Toppings:
Non-dairy whipped topping
Raspberry preserve
Dried cranberries and almonds
Ice cream

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