Pumpkin Cheesecake

TriStar Centennial Center for Weight Management / / Blog, Recipes / November 1, 2017

This cheesecake achieves the creaminess without all the saturated fat of a typical recipe: nutrient-packed pumpkin and pureed cottage cheese replace the cream cheese. A touch of pumpkin pie spice warms up the flavor. Simple toasted walnuts are an elegant garnish. Be careful not to eat all of them before they make it to the cake!

 INGREDIENTS

• 1 (15 oz.) can of pumpkin (Libby’s 100% pure)
• 4 large eggs
• 1 1/3 cup cottage cheese, low fat 1%
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. cloves
• 2 tsp. vanilla
• 6 T. Splenda

DIRECTIONS

1. Preheat oven to 350°F.
2. Spray a 9-inch pie plate with cooking spray (I use a glass Pyrex pie plate).
3. Place all ingredients together into a Cuisinart or blender and blend to a smooth consistency.
4. Pour batter into prepared pie plate (batter will be thick).
5. Bake at 350º for 40 to 45 minutes or until knife inserted near middle comes out clean.
6. MAKES 4 SERVINGS: Cut the “pie” into fourths for four generous servings OR cut smaller and remember to calculate the calorie reduction.

TOPPINGS

1. Serve with sugar-free Cool Whip or fat-free whipped cream
2. Try mixing a splash of sugar-free pumpkin pie syrup (such as DaVinci or Torani) to the Cool Whip
3. Adding toasted pecans to the top is also a delicious addition

NUTRITION FACTS PER SERVING

¼ recipe contains 132 calories, 5.8 gm fat, 236 mg sodium, 6.5 gm carbs, 1.5 gm fiber, 12 gm protein