Slim Pumpkin Cheesecake

Slim Pumpkin Cheesecake Recipe - Authentic Taste and Guilt-Free Dessert

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 55 minutes | Servings: 8

Introduction

This Slim Pumpkin Cheesecake recipe is a delicious and healthier alternative to traditional cheesecake. With a creamy pumpkin filling and a crunchy crust, this dessert is perfect for fall gatherings or holiday celebrations.

History

Pumpkin cheesecake has been a popular dessert in the United States for many years, especially during the fall and winter months. This slim version of the recipe reduces the amount of sugar and fat, making it a lighter option for those watching their calorie intake.

Ingredients

Crust

1 cup (250 ml) ginger cookie crumbs or graham crumbs
2 tbsp (25 ml) light calorie-reduced margarine, melted

Filling

2 packages of light cream cheese (250 g each)
1 can of pumpkin (14 oz (397 g) / 398 ml)
4 eggs
1 can of evaporated partly skimmed milk (160 ml)
0.75 cup (175 ml) of splenda granular
1 tsp (5 ml) of cinnamon
1 tsp (5 ml) of vanilla
0.5 tsp (2 ml) of ginger
0.33 tsp (1 ml) of nutmeg
0.13 tsp (0.5 ml) of cloves

How to prepare

Crust

Combine the crumbs and margarine.
Press the mixture into the bottom of a 9-inch spring-form pan.
Place the pan in the freezer while preparing the filling.

Filling

In a large mixing bowl, beat the cream cheese at medium speed until soft and creamy.
Add the remaining ingredients and beat at low speed until blended and smooth, approximately 1 minute.
Pour the filling into the crust.
Bake at 350°F (177°C) for 55 minutes or until the sides begin to pull away from the pan and the filling is set.
Allow the cake to cool for 15 minutes, then run a knife around the sides to loosen it from the pan.
Cool the cake on a rack until it reaches room temperature.
Cover the cake and refrigerate for 2 hours or until serving time.

Variations

For a gluten-free version, use gluten-free graham cracker crumbs for the crust.
Add a tablespoon of maple syrup to the filling for a touch of sweetness.

Cooking Tips & Tricks

Make sure to use light cream cheese and evaporated milk to reduce the fat content of the cheesecake.

- Be sure to beat the cream cheese until soft and creamy to ensure a smooth filling.

- Allow the cheesecake to cool completely before serving to allow the flavors to meld together.

Serving Suggestions

Serve this Slim Pumpkin Cheesecake with a dollop of whipped cream and a sprinkle of cinnamon for a festive touch.

Cooking Techniques

Be sure to beat the cream cheese until soft and creamy to ensure a smooth filling.

- Bake the cheesecake in a water bath to prevent cracking.

Ingredient Substitutions

You can use regular cream cheese and evaporated milk if you prefer a richer cheesecake.

- Substitute pumpkin pie spice for the individual spices if desired.

Make Ahead Tips

This Slim Pumpkin Cheesecake can be made up to 2 days in advance and stored in the refrigerator.

Presentation Ideas

Garnish the cheesecake with a dusting of cinnamon or a drizzle of caramel sauce for a beautiful presentation.

Pairing Recommendations

Serve this Slim Pumpkin Cheesecake with a cup of hot coffee or spiced tea for a cozy dessert experience.

Storage and Reheating Instructions

Store any leftovers of this Slim Pumpkin Cheesecake in the refrigerator for up to 3 days. Allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of this Slim Pumpkin Cheesecake contains approximately 200 calories.

Carbohydrates

Each serving of this Slim Pumpkin Cheesecake contains approximately 20 grams of carbohydrates.

Fats

Each serving of this Slim Pumpkin Cheesecake contains approximately 10 grams of fat.

Proteins

Each serving of this Slim Pumpkin Cheesecake contains approximately 6 grams of protein.

Vitamins and minerals

This Slim Pumpkin Cheesecake is a good source of vitamin A, vitamin C, and calcium.

Alergens

This recipe contains dairy (cream cheese, evaporated milk) and eggs.

Summary

This Slim Pumpkin Cheesecake is a lighter version of the traditional dessert, with reduced fat and sugar content.

Summary

This Slim Pumpkin Cheesecake is a delicious and lighter alternative to traditional cheesecake, perfect for fall and winter gatherings. With a creamy pumpkin filling and a crunchy crust, this dessert is sure to be a hit with your family and friends.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Slim Pumpkin Cheesecake. It was a crisp autumn day, with the smell of cinnamon and nutmeg lingering in the air. I was sorting through a stack of old recipe cards in my kitchen, looking for something new to try. As soon as I laid eyes on the worn card with the title "Slim Pumpkin Cheesecake," I knew I had to give it a go.

I had always loved baking, ever since I was a little girl helping my own grandmother in the kitchen. She taught me the importance of using fresh ingredients and taking the time to measure everything precisely. Those lessons stayed with me throughout the years, and I was always on the lookout for new recipes to test my skills.

The recipe for Slim Pumpkin Cheesecake intrigued me because it promised a lighter, healthier version of a classic dessert. I had never made a cheesecake before, let alone a slimmed-down version, so I was eager to see how it would turn out. The ingredients were simple enough – low-fat cream cheese, canned pumpkin, and a touch of sugar and spices. It seemed like the perfect treat to usher in the fall season.

As I gathered the ingredients and preheated the oven, memories of past baking adventures flooded my mind. I remembered the first time I made my grandmother's famous apple pie, the way the sweet aroma filled the house and brought smiles to my family's faces. Baking had always been a way for me to connect with my loved ones, to show them how much I cared through the simple act of creating something delicious.

With a sense of determination, I set to work on the Slim Pumpkin Cheesecake. I followed the instructions on the recipe card carefully, mixing the cream cheese and pumpkin together until smooth and creamy. The scent of cinnamon and nutmeg wafted through the kitchen, mingling with the warm glow of the oven.

As the cheesecake baked, I couldn't help but feel a sense of anticipation. Would it turn out as light and fluffy as the recipe promised? Would the flavors of pumpkin and spice come together in perfect harmony? I checked on the cheesecake periodically, watching as it rose and set into a beautiful golden brown.

Finally, the moment of truth arrived. I took the Slim Pumpkin Cheesecake out of the oven and let it cool on the counter. The aroma was intoxicating, filling the room with the scent of fall. I couldn't resist taking a small taste, savoring the creamy texture and delicate flavor.

When my family gathered around the table later that evening, I presented the Slim Pumpkin Cheesecake with pride. Their eyes widened in surprise at the sight of the slimmed-down dessert, but their skepticism melted away after the first bite. The cheesecake was a hit, with its creamy texture and subtle pumpkin flavor winning over even the pickiest eaters.

As we enjoyed our slices of cheesecake together, I couldn't help but feel a sense of accomplishment. I had taken a chance on a new recipe and it had paid off in spades. The Slim Pumpkin Cheesecake had become a new family favorite, a recipe that would be passed down through the generations just like my grandmother's apple pie.

In that moment, I realized that cooking and baking were more than just a hobby for me – they were a way to create memories, to connect with my loved ones, and to share a piece of myself with the world. And as I looked around the table at the smiling faces of my family, I knew that I had found my true passion in the kitchen.