Sunday, August 28, 2011

Guilt-Free Pumpkin Cheesecake

So it is the afternoon after Hurricane Irene hit New England and I was in the mood to bake.  With canned pumpkin on hand and cream cheese on sale I knew what the result would be... a yummy pumpkin cheesecake.  I love cheesecake, but the nutrition facts can be scary if you order it out.  Making a lighter version at home allows you to indulge in this fabulous dessert, without feeling like you ate too much and it can fit into a balanced diet.  Because I have a sweet tooth, I love to experiment with lighter desserts so I can fulfill my craving!  This recipe uses canned pumpkin to reduce the amount of cheesecake filling needed.

Food for thought... As we know... restaurants serve us super-size portions. Whether we are at McDonalds, Applebees, or a nice steakhouse, it is what we expect when we go out.  Desserts are no different, and usually can be shared if you can find a good partner to share with.
A piece of pumpkin cheesecake from the Cheesecake Factory= 740 calories, 31 g fat and 95 g sugar!
By making smaller portions, cutting back on the sugar, and substituting the high fat ingredients for lighter versions makes this cheesecake a winner.  The result is a sweet and tasty dessert to enjoy after a nice dinner. 

Pumpkin Cheesecake
Makes 2 pies, serves 16

2 Packages (8 0z) of low-fat cream cheese
1/3 cup low-fat sour cream
1/2 cup sugar
1/2 cup brown sugar, packed
2 tbsp flour
1.5 tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
2 tsp vanilla extract
3 eggs
1 can of unsweetened pumpkin
2 prepared graham cracker pie crusts
Preheat oven to 325.  Mix cream cheese, sour cream, and sugars together in a large bowl (an electric beater may be helpful).  Mix the remaining ingredients together until smooth.  Pour filling into the pie crusts and bake for 60 minutes or until the middle is stiff when you wiggle the pan.  Allow to cool at room temperature and then refrigerate for 6-8 hours.  Serve with a dollop of whipped cream and a smile!
                                                                                                                                                         Nutrition Facts: 1/8 of the cheesecake (1 piece)
~190 calories, 25 g carbohydrates, 15 g sugar, 9 g fat, 4 g protein, 250 mg sodium




































































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