Pumpkin Cheesecake |
Terrific for dessert!
Ingredients
- 1 c flour
- 1/4 c sugar
- 1/2 c butter
- 1 egg yolk
- 1/2 tsp vanilla
- 16 ozs light cream cheese
- 1 c pumpkin puree
- 1/2 c sugar
- 1 tsp vanilla
- 3 egg yolks
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 4 egg whites
- 1 c light sour cream
- 1/2 tsp vanilla
- 3 tbsps sugar
Directions
For the Crust
Pre-heat oven to 400. Combine first two ingredients, cut in butter until crumbly. Add egg yolk and 1/2 tsp vanilla and mix with fingers. Press into medium-sized springform pan and bake 10 minutes or until golden.
For the Filling
Reduce oven temperature to 350. Beat ingredients 6-14. Beat egg whites separately and fold to above. Pour filling onto baked crust and bake for one hour or until firm.
For the Topping
Mix last three ingredients together and spread over cake. Return to oven 10 minutes. Cool on rack then store in refrigerator.
Per serving: 353 Calories; 20g Fat (50% calories from fat); 9g Protein; 35g Carbohydrate; 137mg Cholesterol; 259mg Sodium
