Low-Fat Pumpkin Cheesecake #recipe
The brisk fall weather is here. When I think of autumn and fall memories of fresh bread baking and the smell of pumpkin pie come to mind. Pumpkin is a delicious, low calorie, orange vegetable full of antioxidants. We carve them into Jack-O-Lanterns to celebrate Halloween. Miniature pumpkins decorate our tables to welcome autumn and Thanksgiving. Most of all, I love cooking with pumpkin; fresh or canned, it is one of my favorite flavors of fall. Below is a delicious low-fat pumpkin cheesecake recipe that everyone in my family loves. I am sure your family will love it too.
Low-Fat Pumpkin Cheesecake
Makes two cheesecakes
Ingredients: One box of vanilla wafers
Two 8 oz packages of fat free cream cheese (room temperature)
One 8 oz package of low fat cream cheese (room temperature)
One cup plus 1/4 cup Fat free Greek Yogurt
One can pumpkin
1/4 c milk (we used 2%)
1/2 c Egg Beaters
1 1/2 c Spenda for baking
1/4 C flour
1 1/2 tsp. Vanilla Extract
Preheat oven to 425 degrees, crush vanilla wafers until they are crumbs. Mix the crumbs with 1/4 c of Greek yogurt and spread into two nine inch round cake pans. Bake crust in oven for 5-6 minutes. Remove from oven and allow to cool while you mix the filling. In a blender mix the remaining ingredients until super smooth. Divide equally between the two crusts and bake for 45-50 minutes. Allow to cool completely before serving. Enjoy!