This easy Pumpkin Cheesecake will make you a star! Shared by my dear friend Frank, it’s elevated me to a new level in my home. A great holiday dessert or anytime you may be longing for an exceptional treat.
Prep time: 15-20 minutes
Cook time: 65 minutes
Serves: 8
Crust
1 10-oz. bag gingersnap cookies, crushed (about 2 cups)
½ cup chopped pecans
¼ cup natural buttery spread, like Earth Balance® or Smart Balance®&k, melted
1 tablespoon sucanat (pure dried cane juice)*
Filling
3 8-oz. packages reduced-fat cream cheese, softened
1 cup sucanat
1 cup canned pumpkin
3 large eggs
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
Whole or chopped pecans, garnish
Pre-heat oven to 350 degrees F.
To Make Crust: Lightly grease a 9-inch springform pan, and wrap outside with foil. In a food processor, pulse together cookies and pecans until finely ground. In a medium size bowl, combine cookie mixture with melted butter alternative and sucanat, mix thoroughly. Press crust mixture onto bottom, and 2-inches up sides of pan. Bake 5 minutes. Remove from oven, set aside and keep oven on.x
To Make Filling: In a large mixing bowl, blend cream cheese and sucanat until smooth. Add pumpkin, eggs, vanilla and spices, beat until smooth. Pour filling into crust, scraping sides with a rubber spatula. Bake cheesecake until center is set, and edges begin to crack, about 1 hour, 5 minutes. Remove from oven and cool on a baking sheet. Chill uncovered until cold, at least 6 hours.
*Sucanat stands for sugar cane natural. It’s unrefined and unprocessed, and a healthier alternative to refined brown sugar.
Nutritional Note: Pumpkin is loaded with the antioxidant beta-carotene and vitamin E.
Nutrition Facts:
(based on single serving)
| Calories: | 260 |
| Total Fat: | 15 gms |
| Sodium: | 298 mgs |
| Carbohydrates: | 39 gms |
| Protein: | 12 gms |
