Pumpkin and Cinnamon Cheesecake

If you want a delicious yet lighter dessert for Thanksgiving or the upcoming holiday season this is the perfect cheesecake to complete your meal.  This can be made a couple of days in advance or frozen for up to 6 weeks.

RECIPE INSTRUCTIONS
Preheat oven to 350 F. Spray a 9” springform pan with vegetable spray
1. Crust : Combine all ingredients until mixture comes together. Pat over bottom of baking dish.
2. In the bowl of a large food processor puree all ingredients for filling until smooth. Pour over top crust.
3. Topping: Place sour cream in a small plastic baggie. Snip off the end corner of the bag. Carefully draw approximately 8 straight lines through the top of the cheesecake. With a pointed knife or toothpick gently pull a line through the lines to make the pattern in the photo.
4. Bake for 40 minutes just until centre is still slightly loose. Chill before serving

INGREDIENTS
Crust
1 ½ cups graham cracker crumbs
2 tbsp sugar
2 tbsp vegetable oil
2 tbsp water
¼ tsp ground cinnamon
Filling
1 lb light cream cheese cut into cubes
2 eggs
¾ cup canned pumpkin puree
½ cup low fat sour cream
2/3 cup brown sugar
½ cup granulated sugar
1 tsp ground cinnamon
¼ tsp ginger powder
3 tbsp all purpose flour
Topping
¼ cup low fat sour cream

NOTES
Serves 12
prep time: 20min
cook time: 40min

Nutritional Information per serving
Calories 270
Protein 3 g
Fat 11 g
Saturated Fat 4.5 g
Carbohydrates 38 g
Cholesterol 60 mg
Sodium 260 mg
Fiber 1 g
Sugar 27 g

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