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Add a photoTired of the same old pumpkin pie year and year? Why not “wow” your guests with this stellar dessert. It’s pleasing to the eye as well as the palate. Adding pumpkin to this cheesecake makes it light and smooth. One bite of this creamy creation and you’ll be smitten. Good news too-a skinny slice has 232 calories, 9 grams of fat and 6 Weight Watchers POINTS PLUS. A fattening slice of Cheesecake Factory’s Pumpkin Cheesecake will set you back 570 calories and 32 grams of fat. That’s over twice the calories and 4 times the fat. Gulp!
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12 servings
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Ingredientes
- Crust:
- 1¼ cups graham cracker crumbs
- 2 tablespoons reduced- fat butter or Smart Balance Light spread, melted
- Filling:
- 2 (8 ounce) packages reduced-fat cream cheese, softened (I like Philadelphia 25% less fat)
- ½ cup sugar
- 1 teaspoon vanilla
- 2 eggs, I love Egg-Landâs Best eggs
- ½ cup canned pumpkin
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- Topping:
- 1 pint (16oz) fat-free sour cream">cream or reduced-fat sour cream">cream
- ½ cup sugar
- 1½ teaspoons vanilla
Direcciones
- 1. Preheat the oven to 350 degrees. Coat a 9-inch spring-form pan with cooking spray.
- 2. To make the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the prepared pan. Set aside.
- 3. To make filling: Using an electric mixer or a hand mixer in a large bowl, beat the cream cheeses until fluffy and smooth. Add the sugar, vanilla, and mix until smooth. Add the eggs and mix well. Separate one cup of batter from the rest and set aside. Pour the remaining batter on top of the crust. Add the set aside 1 cup of batter back to the mixing bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice and mix well. Pour the pumpkin batter on top of the cream cheese batter. Spread evenly.
- 4. Bake for about 30-35 minutes until set. The middle will still be wiggly. It will firm when cooled.
- 5. Allow to cool for 20 minutes.
- 6. To make the topping: Turn oven temperature up to 475 degrees. In a medium bowl mix together the sour cream, sugar and vanilla until combined. Gently spoon the topping over the cooled cheesecake. Bake for 5 minutes.
- 7. Cool, cover and refrigerate for at least 6 hours or overnight before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 12 servings | |
| Calories 405 | |
| Calories from Fat 223 | 55% |
| Total Fat 25.26g | 32% |
| Saturated Fat 12.74g | 51% |
| Trans Fat 0.02g | |
| Cholesterol 92mg | 31% |
| Sodium 347mg | 14% |
| Potassium 175mg | 5% |
| Total Carbs 39.54g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 25.19g | 17% |
| Protein 5.82g | 9% |
Comentarios
10 de Noviembre de 2011
Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 6
SKINNY FACTS: for 1 slice
232 cal, 9g fat, 10g protein, 26g carbs, 1g fiber, 312mg sodium, 19g sugar
