The fall holidays are upon us, and it’s time to start thinking about what fall desserts we want to make! This cheesecake still has 15 grams of fat per serving, but compared with a traditional slice of pumpkin cheesecake at 32 grams of fat per serving, it’s a little bit lower in fat. So we’re calling it a low fat pumpkin cheesecake!
Ingredients needed:
reduced-fat vanilla wafers butter low fat cream cheese white sugar and brown sugar all purpose flour ground cinnamon, nutmeg, allspice and ginger salt vanilla extract eggs canned unsweetened pumpkin purée
How to make Low Fat Pumpkin Cheesecake:
The complete, printable recipe is at the end of this post.
Cheesecakes are best when they’re made ahead of time. You can prepare this one up to three days before your event; just cover and chill it until time to serve. Cheesecake is pretty much my favorite dessert of all time. It might sound a little out-of-sorts, but as food goes… I’m thankful for cheesecake. I like it plain and unadorned, and I often dream about that red velvet type. I wanted to have cheesecake at my wedding, but went the traditional route with wedding cake instead.
You know what’s great about this cheesecake? It’s creamy, it’s rich, and it’s delicious, even though it’s lower in fat! I’m a big cheesecake fan here, and this cheesecake turns out to be some pretty incredible stuff. It’s a nice “alternative” dessert to include at Thanksgiving (because I’m a firm believer that you should have at least a couple of dessert options on Thanksgiving Day!) And if you have to eat gluten free, I’ve included tips on how to (very easily) adapt this recipe to be gluten free too. Enjoy!
Cheesecake Recipes:
No Bake Banana Rum Cheesecake Chocolate Chocolate Chip Cheesecake Boston Cream Pie Cheesecake Chocolate Chip Cheesecake Carrot Cake Cheesecake Snickerdoodle Cheesecake
