This recipe is delicious and over 130 calories less than your traditional pumpkin cheesecake recipe. It also contains 9 gms less than the usual recipe as well. It’s creamy in consistency and the crust adds just the right crunch to compliment the creaminess of the cheesecake. The key to this recipe is that it uses low-fat and fat-free substitutes to cut calories and artery clogging saturated fat. The added moisture created by these substitutions is mitigated by adding 3 tbsp of whole wheat flour to “soak up” the added moisture and stabilize the consistency without compromising flavor or creaminess.
Ingredients for Crust
- 2 cups bran flakes
- 1/4 cup quinoa
- 2 tbsp sugar
- 4 tbsp melted butter
- 1/2 tsp ginger
Ingredients for Low-fat Pumpkin Cheesecake
- 8 oz reduced fat cream cheese
- 8 oz 2% fat cottage cheese
- 8 oz plain fat-free Greek yogurt
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/2 cup egg whites
- 3 tbsp whole wheat flour
- 3/4 tsp each of nutmeg and ginger
- 1 tsp cinnamon
- 1/4 tsp allspice
- 15 oz canned pumpkin
Crust: Preheat oven to 375. Grease 10″ spring-form pan. In a processor or good blender pulse bran flakes into crumbs and put in bowl. Then pulse quinoa to break up grains and add to bowl. Stir in sugar and ginger and then add melted butter, combining well. Press in bottom of spring-form pan with spoon. Bake for 6 minutes, then remove and set aside.
Cheesecake: Turn down oven to 325. In food processor add cream cheese, cottage cheese and yogurt and blend. Then add both sugars and mix well. Add the eggs and egg whites and mix. Add the spices and flour and blend well until creamy. Then add the pumpkin and mix well. Pour over crust and bake for 75-90 minutes, just until center barely jiggles when pan is touched, and not so long that cheesecake topping starts to crack all over.
This makes 12 delicious servings with each serving containing: 260 calories, 9 gms of fat, 5 gms of saturated fat, 31 gms of carbs, 3 gms of fiber and 10 gms of protein.