Fall is here: Delicious Pumpkin Cheesecake Recipe

This fall, use your jack-o-lantern for more than just decoration–turn it into a healthy treat!  Not only are pumpkins great for holiday decorations, but they are good for you.  Fall’s famous fruit is loaded with vitamins and nutrients.  One cup of pumpkin has 2.7 g of fiber, 564 milligrams potassium, and 1.4 milligrams iron, but is also low in fat and calories.  After carving your scariest face, keep the seeds for a toasted treat! 

H3I Chef Jen shares her twist on a favorite holiday dessert, Pumpkin Cheesecake. 

Ingredients:
2  8 oz. bars fat free cream cheese
1/2 cup  Granulated sugar
1/2 cup  Splenda
2  Eggs
1/2 cup  Pumpkin pie filling
1 tsp.  Cinnamon
Pinch  Nutmeg
Pinch  Cloves
2 cups  Graham cracker crumbs
1/4 cup  Pumpkin pie filling (for crust)
2 tsp  Vanilla

Preparation:
Combine graham cracker crumbs with pumpkin pie filling.  Make crust by pressing graham cracker mixture onto the sides and bottom of a spring-form pan.  Mix cream cheese, sugar, vanilla, pumpkin, and spices with electric mixer on medium speed.  Add eggs and mix until well blended.  Pour batter into spring-form pan.  Bake at 350 for 45 minutes or until center is set.

Number of Servings: 12 slices
Serving Size: 1 slice
Calories: 200
Fat Grams: 5 grams

Add comment October 2nd, 2007