Healthified Pumpkin Cheesecake

48% fewer calories • 89% less fat • 93% less saturated fat than the original recipe. At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.

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( 54 Ratings)

54 Ratings

5 Stars 33%

4 Stars 11%

3 Stars 28%

2 Stars 20%

1 Stars

Member Reviews ( 9 )

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The Quick Take & Nutrition Info

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The Quick Take: Healthified

Calories Reduced By 210
Fat Reduced By 26g
Cholesterol Reduced By 75mg

See What Makes It Healthified »

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 30),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 370mg; 370%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 1g 1% Sugars 29g 29% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 40 min
Total Time 10 hr 30 min
Servings 16

Ingredients

Crust

1: cup plus 2 tablespoons graham cracker crumbs

3: tablespoons apple jelly

Filling

4: packages (8 oz each) fat-free cream cheese, softened

1: cup firmly packed brown sugar

2/3: cup granulated sugar

5: eggs

1: can (15 oz) pumpkin (not pumpkin pie mix)

2: tablespoons brandy, if desired

1/4: cup Gold Medal® all-purpose flour

2: to 3 teaspoons pumpkin pie spice

1: cup frozen (thawed) fat-free whipped topping, if desired

: Ground nutmeg, if desired

Directions

1 Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
2 Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
3 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
4 In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
5 Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
6 Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before	After
1 3/4 cups graham cracker crumbs (about 24 squares)	1 cup plus 2 tablespoons graham cracker crumbs
2 tablespoons granulated sugar	3 tablespoons apple jelly
1/2 cup butter or margarine, melted	4 packages (8 oz each) fat-free cream cheese, softened
4 packages (8 oz each) cream cheese, softened	1 cup frozen (thawed) fat-free whipped topping, if desired
	Ground nutmeg, if desired

Nutritional Highlights

Calories		430 (before) 220 (after)
Cholesterol		145 mg (before) 70 mg (after)
Total Fat		29 g (before) 3 g (after)

Did You Know?

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Expert Tips

Pumpkin contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.

Be sure to use canned pumpkin, not pumpkin pie filling, for this cheesecake. Pumpkin pie filling contains other ingredients and will not work in this recipe.

To help prevent cracks in the cheesecake, do not overbeat the mixture once the eggs are added.

Reviews

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1 - 3 of 9 Reviews View All

Posted 11/23/2011 8:37:11 AM REPORT ABUSE Maddywash said:

Rating:

How on earth can you call this healthy?Nearly 2C of sugar,5 eggs and Cool Whip(totally high fructose corn syrup).My old NYC Cheese Cake recipe is a superior recipe.

Posted 11/23/2011 8:36:40 AM REPORT ABUSE d.l. said:

Rating:

what size slice is one serving for this cheesecake

Posted 12/7/2010 3:04:11 PM REPORT ABUSE mspiga01 said:

Rating:

This was my first attempt at making cheesecake. It was fairly easy to make and was a big hit at Thanksgiving. I should have kept closer watch while it was cooking though, as the sides were a bit overcooked.

1 - 3 of 9 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/17/2012. NOTE: We do not include optional ingredients in our calculations.