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Nonstick cooking spray |
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Dough for 1 Shortbread Cookie Crust or 1 Quick Graham Cracker Crust |
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| 8 oz |
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reduced-fat cream cheese |
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| 1 Cup |
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Sugar* |
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| 1/2 Cup |
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Nonfat sour cream, at room temperature |
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| 2 Large |
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Eggs, at room temperature |
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| 2 Large |
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Egg whites, at room temperature |
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| 1 tsp |
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Pure vanilla extract |
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| 2/3 Cup |
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Canned pumpkin puree |
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| 1/2 tsp |
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Ground cinnamon |
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| 1/2 tsp |
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Ground nutmeg |
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| 1/2 tsp |
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Ground ginger |
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| 1/4 tsp |
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Salt |
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| 1/8 tsp |
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Ground cloves |
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| 1 Cup (plus 2 Tbl) |
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Reduced-fat ricotta cheese |
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| 2 Tbl |
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Large pecan pieces, toasted, for garnish |
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| 2 Tbl |
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Pomegranate seeds, for garnish |
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| 1 |
Prehead the over to 325 degrees with a rack in the lower third of the oven.
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| 2 |
Coat a 9-inch springform cake pan with pan spray. Press the crust dough firmly into the bottom of the pan, and set aside. |
| 3 |
Using an electric mixer, beat the cream cheese and sugar on medium speed for 2 to 3 minutes, until it is completely smooth. Add sour cream, eggs, egg whites, and vanilla; mix for 2 to 3 minutes longer until blended. Scrape down sides of bowl. Add pumpkin, cinnamon, nutmeg, ginger, salt and cloves and mix for 1 minute longer. Add ricotta and mix just until incorporated.
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| 4 |
Pour the batter over the crust and bake for 50 to 60 minutes, until cheesecake jiggles only slightly in the center when shaken.** |
| 5 |
Transfer pan to wire rack and let cool for 1 hour. Run a knife around the edge of the pan to loosen cake, remove outer pan ring, transfer the cake on its base to a serving plate. Cover loosely with plastic film and refrigerate for at least 3 hours. To serve, cut into 12 pieces and garnish with pecans and pomegranate seeds. |
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| Servings: 12 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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221.91 |
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| Calories From Fat (34%) |
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75.56 |
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% Daily Value |
| Total Fat 9.58g |
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15% |
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| Saturated Fat 4.53g |
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23% |
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| Cholesterol 52.56mg |
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18% |
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| Sodium 271.50mg |
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11% |
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| Potassium 136.46mg |
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4% |
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| Carbohydrates 34.30g |
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11% |
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| Dietary Fiber 0.91g |
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4% |
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| Sugar 25.09g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 33.39g |
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| Protein 7.24g |
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14% |
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| Cooking Tips |
| *For a sugar-free version, substitute 5 Tbl plus 1 tsp of Truvia (20 packets) for the sugar in the filling, and use a sugar-free pie crust. |
| **If cheesecake browns too quickly or cracks, tent a piece of aluminum foil over the top, without touching filling, for the remaining baking time. |
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