Low-Fat Pumpkin Cheesecake #recipe

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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.

Pumpkin Cheesecake

 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


Directions:

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!



Low-Fat Pumpkin Cheesecake #recipe
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