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):
- 1 cup lowfat graham cracker crumbs
- 1/2 cup finely chopped pecans
- 2 tablespoons lite pancake syrup or maple syrup
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 2 (8 ounce) packages light cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 egg, beaten with
- 1/4 cup egg substitute
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen light whipped topping, thawed (optional)
PREPARATION:
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.