The perfect fall dessert, and the most beautiful finish to your Thanksgiving dinner: Lightened-Up Pumpkin Spice Cheesecake. This cheesecake has all of the classics flavorings of a pumpkin cheesecake: starting with a graham cracker crust, working up to a flavorful filling of pumpkin with cinnamon, vanilla, cloves, and nutmeg. You will never believe that this cheesecake is "lightened-up," and with no use of artificial sweeteners, the flavors of this dessert are appealing to all. Be sure to include this recipe in your holiday menu this year.
Course Dessert, Snack
Keyword cheesecake, pumpkin cheesecake
Prep Time 20minutes
Cook Time 1hour15minutes
spring form pan
1cupgraham cracker crumbs
1/4cuplight butterused: Land 'o Lakes light butter with canola oil
8ozlight cream cheeseNeufchatel; used: Philadelphia 1/3 fat
1/2cupplain non-fat Greek yogurt
whipped topping and extra cinnamon for servingI used fat-free Cool Whip
Preheat the oven to 350F.
Spray the bottom of a spring-form pan with non-stick cooking spray.
In a bowl, melt the light butter and combine with the graham cracker crumbs.
Press this mixture into the bottom of the spring form pan until the entire bottom is covered. Do not worry about the sides of the pan.
Bake the crust for 15 minutes.
Remove from the oven and allow to cool while you prepare the other ingredients.
In a mixing bowl, add the other ingredients and whisk using an electric hand mixer.
Spray the bottom and sides of the spring form pan with more cooking spray, and pour the cheesecake filling into the crust.
Bake for 45 minutes. After 45 minutes, turn the oven off, but leave the cheesecake in the oven for another 15 minutes.
Remove the cheesecake to cool on the counter top. Once at room temperature, move to the fridge.
Refrigerate minimum of 4 hours before eating. Serve with whipped topping and more cinnamon.