from the Weight Watchers Magazine - December 2006.
This is GOOD!
Pumpkin Cheesecake
Using fat-free vanilla yogurt in the filling is one way we lightened up this cheesecake.
Hands-On-Prep: 20 minutes
Cook: 1 hour 5 minutes
Serves 16
1 1/2 cups low fat honey graham cracker crumbs (12 whole cookies)
2 tablespoons granulated sugar
2 tablespoons light stick butter, melted
1 tablespoons water
2 (8 oz.) packages fat-free cream cheese, softened
1 (8 oz.) package light cream cheese (Neufchatel), softened
1 cup vanilla fat-free yogurt
1 (15 oz) can pumpkin puree
1 cup packed dark brown sugar
1/3 cup all purpose flour
2 large eggs
2 egg whites
1 teaspoon pumpkin pie spice
1. To make the crust, preheat the oven to 350 degrees Farenheit. Spray a 9-inch springform pan with nonstick spray. Combine the cracker crumbs, granulated sugar, melted butter, and water in a small bowl, stirring until the crumbs are evenly moistened. Firmly press the crumb mixture into the bottom of the pan and 2 inches up the sides. Bake until light golden, about 10 minutes. Cool on a rack.
2. Reduce the oven temperature to 325 degrees Farenheit. Put the fat-free cream cheese, light cream cheese, and yogut in a food processor and process until smoth. Add the remaining ingredients and process until just blended. Pour the filling onto the crust. Bake until the center of the cake is lightly set, 55 - 60 minutes. Turn the oven off and leave the cake in the oven 1 hour. (Do no open the oven door.) Cool completely in the pan on a rack, about 30 minutes; refrigerate at least 3 hours before unmolding and slicing.
(1/16th of cake is 211 Calories, 6 grams of Fat, 3 grams Sat. Fat, 0 grams Trans Fat, 42 mg Cholesterol, 319 mg Sodium, 32 grams Carbohydrates, 2 grams Fiber, 9 grams Protein, 112 mg Calcium. Points value: 4