Light Pumpkin Cheesecake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.
Ingredients
- 1 cup plus 2 tablespoons graham cracker crumbs
- 3 tablespoons apple jelly
Instructions
- Heat oven to 350 °F. Spray 9-inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly; mix well. Press in bottom of coated pan.
- Bake at 350 °F. for 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
- Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs 1 at a time, beating just until blended.
- Meanwhile, in small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour over partially baked crust.
- Bake at 350 °F. for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. With sharp knife, loosen cheesecake from sides of pan. Cool in pan on wire rack for 2 hours or until completely cooled. Refrigerate at least 8 hours or overnight.
- To serve, carefully remove sides of pan. Cut cheesecake into wedges. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Store in refrigerator.
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