Pumpkin Maple Crustless Cheesecake
What happens when pumpkin meets with cheesecake? Nothing less than magic!
| Servings |
| 12servings |
| Servings |
| 12servings |
Ingredients
- 750 g fat-free cream cheese warmed in a microwave for 15 seconds
- 1/3 cup brown sugar
- 3 large eggs
- 1 can pumpkin purée
- 1/2 cup low-fat maple or vanilla yogurt
- 2 tbsp all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp imitation maple or rum flavouring
- 1 tsp vanilla extract
- 1/4 cup crystallized ginger thinly sliced (garnish)
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Preheat oven to 350°F (180°C). Coat the bottom and sides of a 23-by-6 cm spring form pan with non-stick cooking spray.
- Using an electric mixer, beat cream cheese and brown sugar until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavouring and vanilla.
- Pour filling into prepared pan. Bake until outer rim is puffy and centre is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
- When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
Recipe Notes
Per serving: 11 g protein, 2.5 g fat (1 g saturated fat), 16 g carbohydrates, 1 g fibre, 60 mg cholesterol, 420 mg sodium.
