Double Layer Pumpkin Cheesecake - Low Fat Version

Cooking Recipes Catalogue

A great alternative to pumpkin pie, especially for those cheesecake fans out there. We are taking the fat and calories down a few notches by using light cream cheese, using egg substitute in place of one of the eggs, and light whipped topping as a garnish

INGREDIENTS (for 8 servings):


  • Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 2 tablespoons lite pancake syrup, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Reduce the oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in egg and egg substitute, beating well after each addition. Remove 1 cup of batter and spread evenly into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  • Bake in preheated oven for 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with light whipped topping before serving.

  • Note:

    The original recipe, Double Layer Pumpkin Cheesecake, was submitted by Stephanie Phillips, and contains 427 Calories, 29g Fat, 115mg Cholesterol, 353mg Sodium, 35.6g Carbohydrates, 0.8g Fiber, 7.2g Protein per serving.