Lightest Pumpkin Cheesecake Ever

This recipe has been tested and tweaked three times and the consensus is – this one is just right. It is a cross between a pumpkin pie (spicy and not too sweet) and a cheesecake (graham crust and tangy taste of cream cheese). The egg white on the graham crust keeps it slightly crunchy and the walnut and honey topping adds a decadent touch to this very light dessert.

Image 1

Graham crust:

1 cup graham cracker crumbs

1/4 cup packed brown sugar

3 tbsp melted margarine

1 egg white, beaten

1. In a medium bowl, prepare crust:

  • Combine crumbs, sugar and melted margarine and mix well.
  • Press into an 9-inch ungreased springform pan, pressing crust down firmly with the back of a spoon.
  • Bake at 325 degrees for 10 minutes.
  • Remove from oven and brush with about half of the egg white.
  • Return to the oven and bake for 5 more minutes.

Filling:

1 pkg light cream cheese (250g)

3 eggs, one at a time

1/2 cup granulated sugar

1 1/2 cups canned pumpkin

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/8 tsp salt

1/2 cup light (0-2%) sour cream

2. In a large bowl, prepare filling:

  • With electric mixer, beat cream cheese until light and fluffy.
  • Add eggs one at a time, beating well.
  • Add sugar and beat well.
  • Add remaining ingredients, mixing well.
  • Pour filling into cooked pie crust, spreading filling evenly.

3. Bake pie:

  • Bake at 325 degrees for 35 minutes.
  • Turn the oven off and leave the cheesecake in for 10 minutes.
  • Cheesecake is done when the edges look cooked and the centre jiggles slightly.

4. Topping: optional

Nutmeg, 1/4 cup liquid honey, 1/2 cup chopped walnuts

  • Sprinkle cheesecake lightly with nutmeg
  • Chop walnuts and roast on ungreased pan at 350 degrees for 5-10 minutes.
  • Heat honey in microwave, then stir in roasted walnuts.
  • Spread onto cooked cheesecake, making sure to cover any cracks…

Image

Notes:

  • Pie is best prepared ahead and chilled.
  • Much lighter than a traditional cheesecake.
  • Lightly spiced and not too sweet. For a sweeter cheesecake, increase sugar to 2/3 cup.

Hope you try it and let me know if you like it…

Teri

Here is a pdf of the recipe:

Lightest Pumpkin Cheesecake Ever

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About Teri Courchene

Instructor at U of T School of Continuing Studies, Math tutor. Education: CSC, MEd (OISE), AMI Montessori Diploma (FME), MA Economics (Queen's), BA Economics (UWO)
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