Saturday, April 24, 2010
Low fat Pumpkin cheesecake
My husband loves pumpkin pie. I am not too found of pies. So I decided to make pumpkin cheese cake last weekend. You can't go wrong with pumpkin cheese cake. I know to eat pumpkin by itself is not so exiciting. But to make pumpkin cheesecake is a good idea. It came out good. It got some cracks on the top. But no worries. What you can do is take some water in pan, and have the cake pan in the water half immersed to let the cheese cake from cracking. But it came out so good and tasty. there was no leftovers. What I did was, had some cheese cake cut into small pieces and inserted in a popsicle sticks and froze it, so we can eat as an wehn needed. But it is all gone now.
2(8 oz low fat cream cheese)
1/2 cup sweetened condensed milk
1/4 cup sugar(optional)if you want sweeter cheese cake
1/4 tsp freshly grated lemon rinds
1/2 tsp vanilla assence
1/4 cup egg substitute
1/2 cup canned pumpkin(drain excess water)
2 tblsp multi purpose flour
1/4 cup graham cracker mix
2 tblsp butter
Preheat the oven at 350 degrees. Mix cream cheese, eggs, sugar, vanilla essence,on a low speed with the beater and increase the speed to high, till you incorporate well all the ingredients. Add flour, condensed milk and lemon rinds and mix well. In the meanwhile, prepare the cake pan. You will need a spring foam to prepare cheese cake.Spray the pan with pam spray. Then in a bowl mix together graham cracker and melted butter.Then press it well in the spring foam with the base of your thumb, till it is firm.Pour half the prepared batter in the spring foam. Then add canned pumpkin to the batter and mix well. Then pour the batter into the spring foam. Bake in the oven for 45-55 minutes. Bake time differs with the type/model of the oven.