Pumpkin Cheesecake

Among the many things that I truly love in life, two have been on my list since I was a kid - pumpkin and cheesecake. When I discovered that the two could be combined into a holy grail of a dessert, I was smitten.

For years, I would wait for the fall when Ben & Jerry's would put their pumpkin cheesecake ice cream in the stores, or would wait for Cheesecake Factory to debut their pumpkin cheesecake for the fall season. However, once I started really cooking for myself, I asked myself - isn't there an easy way that I could make this myself, and make it any time I want?

Eventually, after searching online for pumpkin cheesecake recipes, I eventually combined pieces and parts of several I came across and created my first pumpkin cheesecake, which was a massive hit. Once I started working towards eating healthier, I tweaked the recipes so that each slice was under 200 calories. Now, three years later, my pumpkin cheesecake is a holiday staple that I bring to parties and serve in my own home.

 
Pumpkin Cheesecake (Normal Version)

Ingredients:

1 Keeblers Ready-Made Graham Cracker Crust
2 containers lowfat plain cream cheese, softened to room temp
1 can pumpkin puree (NOT pumpkin pie mix!)
2 cups sugar
2 eggs
1 tbsp vanilla extract
1 tbsp cinnamon*
1 tsp ground ginger*
1 tsp nutmeg*
1 tsp allspice*
1 cup fat free whipped cream (kind in the tub, not the can)
Cinnamon sugar

Pumpkin Cheesecake (Diet-Friendly Version)


Ingredients:

1 Keeblers Ready-Made Reduced Fat Graham Cracker Crust
2 containers fat free plain cream cheese, softened to room temp
1 can pumpkin puree (NOT pumpkin pie mix!)
2 cups Splenda
2 eggs
1 tbsp vanilla extract
1 tbsp cinnamon*
1 tsp ground ginger*
1 tsp nutmeg*
1 tsp allspice*
1 cup fat free whipped cream (kind in the tub, not the can)
Cinnamon sugar


* You can also use 1 1/2 tbsp pumpkin pie spice instead. However, I like a little heavier cinnamon flavor, which is why I mix my spices individually (pps is equal parts cinnamon, ginger, nutmeg and allspice).


Directions:
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, mix sugar/Splenda and cream cheese together with a spatula until well mixed.
3. Add pumpkin, cream cheese mixture, vanilla, cinnamon, ginger, nutmeg, and allspice and blend with hand or stand mixer until smooth. Add one egg at a time, blending until smooth. Pour into pie crust.
4. Bake in oven for 40-50 minutes, or until a butter knife inserted into center of pie comes out clean. Edges of pie crust will likely be dark brown when finished.
5. Remove from oven and allow to cool completely.
6. Once cooled completely, spread whipped cream topping over top of pie evenly. Sprinkle with cinammon sugar (if desired). Cut into 10 slices and serve cold.

Best news? Leftovers are good up to a week after baking. Enjoy. :)