Sunday, November 27, 2005

Pumpkin Cheesecake with Butter Pecan Crust


1- 1/4 cups finely crushed graham crackers
1/2 cup finely chopped pecans
2 tablespoons melted butter

2/3 cup nonfat plain yogurt
2 (8 oz) packages of light cream cheese softened
1-3/4 canned pumpkin
1 egg
1 egg white
1/2 cup granulated Splenda
1/2 cup of brown sugar
1-1/2 cups nonfat evaporated milk
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350 degrees F.

To make crust: Combine graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Place crust in freezer while preparing the filling.

To make filling: In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy.

Pour filling into crust and bake for 2 hours or until middle slightly jiggles when tapped. Cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon if desired.

Makes 16 servings.

Nutritional Information:
Per Serving:
185 calories
6 g of fat, 2 g saturated
5 g of protein
20 g of carbs


At 5/31/2006 8:02 PM, Blogger quico said...

This sounds so good...


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