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Pumkin Cheesecake w/ Butter Pecan Crust Recipe

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This recipe for Pumkin Cheesecake w/ Butter Pecan Crust, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
April Swartz-Koch
Added: Monday, January 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/4 c finely chopped graham crackers
1/2 cup finely chopped pecans
2 T melted butter
Filling:
2/3 c nonfat plain yogurt
2(8 oz.) packages light cream cheese, softened
1 3/4 c canned pumpkin
2 eggs
1/2 c brown sugar
1/2 c sugar
1 1/2 c nonfat evaporated milk
2 tsp. ground cinnamon
1/4 tsp ground cloves
1 tsp ground ginger
1/8 tsp salt
1 tsp vanilla

Directions:
Directions:
Preheat oven to 350F. To make crust; combine graham crackers, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9-inch springform pan that has been sprayed with cooking spray. Place crust in freezer while preparing the filling.
To make filling: In a medium bowl, beat yogurt and cream cheese till creamy. In a seperate bowl, combine remaining filling ingredients and beat till creamy. Stir into cream cheese mixture and beat until well mixed and creamy.
Pour filling onto crust and bake for two hours or until middle slightly jiggles when tapped. Cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and sprinkle with cinnamon, if desired.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
I have used this recipe with all soy products and it was amazing! And the wonderful thing is that it only has 192 calories and 23 carbs, much less then most cheesecakes!

 

 

 

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