Recipe For Pumpkin Cheesecake

Pumpkin Pie Cheesecake

Yield: 1 Serving

Ingredients

1 crust:
12 sq graham crackers
1/3 c grape-nuts"
2 tb sugar
1 tb hazelnut oil; walnut or canola oil
1 ts unsalted butter; melted
1/2 lg egg white
1 ts apple juice; aor any fruit juice
1 (1-2t as needed)
1 filling
1 1/2 c nonfat cottage cheese
1/3 c lowfat cream cheese; (2 3/4 oz) at room
1 temperature
3 tb nonfat vanilla yogurt
1/3 c sugar
1 1/2 tb all-purpose flour
2 ts vanilla extract
2 lg egg whites
1 1/2 c canned pumpkin
1/3 c dark brown sugar; packed
1 ts cinnamon
1/4 ts nutmeg
1/2 ts ground ginger
1/8 ts ground cloves; scant
1 generous pinch of salt

Instructions

As promised, here is the recipe for Pumpkin Cheesecake Pie from "Have Your Cake and Eat it, Too" by Susan Purdy. I made only one slight modification. I'm not a nutmeg nut so I thought the original was heavy on the nutmeg. Next time, I'll reduce it from 1/2 tsp to 1/4 tsp. If you're into nutmeg, use 1/2 tsp.

Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the Grape Nuts cereal, sugar, oil, melted butter, egg white and 1 tsp fruit juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse
once or twice. Set aside.

1. Position rack in the top third of the oven and preheat to 350.

2. Press crumb mixture into a 9" pie plate. Set aside.

3. Place the cottage cheese in a strainer set over a bowl. Cover the cheese with a piece of plastic wrap and press down firmly on the cheese to force out as much liquid as possible, making relatively dry curds. Transfer the cottage cheese to the food processor and process for 2 full minutes or until absolutely smooth, with a trace of graininess.

4. Add the cream cheese, yogurt, sugar, flour and vanilla. Process until smooth. Remove 1/3 cup of this mixture and set it aside for marbleizing the top of the pie.

5. Add the egg whites, pumpkin, brown sugar, spices and salt to the processor. Pulse until thoroughly blended.

6. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs. To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie. Draw the tip of the knife through the contrasting batters in a swirling pattern.

7. Bake for 30 minutes, or until the top is set and no longer sticky to the touch. Cool the pie on a wire rack. Serve at room temperature. Refrigerate any leftovers.

According to the book, the pie filling contains only 11% fat. With the crust it goes up to 19%. Pretty respectable in my book, especially compared to any other cheesecake! Other numbers: 214 calories, 5 g of fat, 1.6 g saturated fat, 303 mg sodium and 8 mg cholesterol.

Per serving: 1813 Calories (kcal); 41g Total Fat; (19% calories from fat); 74g Protein; 295g Carbohydrate; 68mg Cholesterol; 2150mg Sodium Food Exchanges: 5 Grain(Starch); 9 Lean Meat; 6 Vegetable; 0 Fruit; 7 Fat; 11 1/2 Other Carbohydrates

Contributor: Have Your Cake & Eat It Too;S. Purdy(S. Badian)

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