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Skinny Pumpkin Cheesecake
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Prep Time:
40 minutes
Total Time:
10 hours 30 minutes
Indulge in guilt-free fat-free cheesecake with significantly fewer calories and fat.
Ingredients:
  • 1 cup plus 2 tablespoons graham cracker crumbs
  • 3 tablespoons apple jelly
  • 4 packages (8 oz each) fat-free cream cheese, softened
  • 1 cup firmly packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 2 tablespoons brandy, if desired
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 to 3 teaspoons pumpkin pie spice
  • 1 cup Cool Whip fat-free frozen whipped topping, thawed, if desired
  • Ground nutmeg, if desired
Instructions:
  • Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray and sprinkle 2 tablespoons of graham cracker crumbs on the sides. Combine the remaining 1 cup of graham cracker crumbs with apple jelly in a small bowl, then press the mixture onto the bottom of the pan.
  • Bake for 8 to 10 minutes until set. Allow to cool for 5 minutes, then chill in the refrigerator until completely cooled.
  • In a large bowl, use an electric mixer on medium speed to create a smooth and creamy mixture by beating the cream cheese. Gradually add sugars while continuing to mix until smooth. Then, on low speed, add eggs one at a time and beat until just blended.
  • Combine pumpkin, brandy, flour, and pumpkin pie spice in a medium bowl. Slowly incorporate into the cream cheese mixture, beating until smooth. Pour the mixture over the partially baked crust.
  • Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until the center is set. Allow it to cool in the pan on a cooling rack for 30 minutes. Use a sharp knife to loosen the cheesecake from the sides of the pan, then cover and refrigerate for at least 8 hours before serving.
  • Gently release the cheesecake from the pan by running a knife around its edge, then remove the pan's side. Slice the cheesecake into wedges and place on dessert plates. Add a dollop of whipped topping and a sprinkle of nutmeg on each wedge. Store any leftover cheesecake in the refrigerator.

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