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.
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.
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…
- 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…
Here is a pdf of the recipe: