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Ingredientes
- For the crumb crust:
- 1 c. graham-cracker crumbs
- 3 Tbsp. margarine or possibly butter melted
- 2 Tbsp. sugar For the pumpkin filling:
- 2 pkt cream cheese (8 ounce. ea.) softened
- 1 1/4 c. sugar
- 1 can solid-pack pumpkin (16 ounce.)
- 3/4 c. lowfat sour cream
- 2 Tbsp. bourbon or possibly 2 tsp. vanilla extract
- 1 tsp grnd cinnamon
- 1/2 tsp grnd allspice
- 1/4 tsp salt
- 4 lrg Large eggs For the sour-cream topping:
- 1 c. lowfat sour cream
- 3 Tbsp. sugar
- 1 tsp vanilla extract
- Crystallized ginger strips for garnish
Direcciones
- Preheat oven to 350 degrees. In 9x3-inch springform pan, with a fork, stir crumbs, melted margarine and sugar till moistened. With fingertips, press mix onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil (to prevent leakage when baking in water bath later). Bake crust 10 min. Cold completely in pan on wire rack.
- To make pumpkin filling: In large bowl, with mixer at medium speed, beat cream cheese till smooth; slowly beat in sugar till blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, lowfat sour cream, bourbon or possibly vanilla, cinnamon, allspice and salt. Add in Large eggs one at a time, beating just till blended after each addition.
- Pour pumpkin mix into crust and place in large roasting pan. Place pan on oven rack. Carefully pour sufficient boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 min or possibly till center barely jiggles.
- To make the sour-cream topping: In small bowl, with wire whisk, beat sourcream, sugar and vanilla till blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mix proportionately over top. Return cake to water bath and bake 5 min longer. Remove cheesecake from water bath to wire rack; throw away foil. With small, thin knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cold cheesecake completely. Cover and chill at least 6 hrs or possibly overnight, till well-chilled. Remove side of pan to serve. Garnish with crystallized ginger.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 116 | 38% |
| Total Fat 13.06g | 16% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.52g | |
| Cholesterol 87mg | 29% |
| Sodium 261mg | 11% |
| Potassium 108mg | 3% |
| Total Carbs 42.5g | 11% |
| Dietary Fiber 0.8g | 3% |
| Sugars 31.94g | 21% |
| Protein 4.16g | 7% |
