I love dessert, and cheesecake and pie are two of my favorites.
This silky smooth cheesecake combines the traditional New York style cheesecake
with traditional pumpkin pie. To lighten
things up and make it a wee bit healthier, I have replaced some of the butter
with walnut oil, Stevia for half of the sugar and low fat cream cheese, for
full fat. Perfect for Thanksgiving
entertaining. Sinfully delicious, and
your guest won’t know it’s healthier.
Ingredients:
Gingersnap Cookies, crushed, about 2 cups
1 tablespoon butter, melted
2 tablespoons walnut or canola oil
2-8 ounce packages of low fat cream cheese, softened
1/3 cup Greek yogurt, I used vanilla
1/2 cup dark brown sugar
1/2 teaspoon Stevia, or 1/2 cup white sugar
2 teaspoons pumpkin pie spice
3 large eggs
1 teaspoon vanilla
1 1/2 cups pumpkin puree, not pumpkin pie filling
Instructions:
Preheat oven to 325°F.
Move one rack to centre position.
Spray a 9” spring form pan with cooking spray.
Mix melted butter and walnut oil together and press the mixture firmly into the prepared pan.
Beat together the cream cheese, brown sugar, Stevia and
pumpkin pie with an electric mixer on low speed until well combined.
Increase speed to medium and beat in eggs 1 at a time.
Beat in the vanilla.
Gradually beat in the pumpkin puree just until mixed. Do not overbeat.
Pour the pumpkin mixture onto the prepared crust.
Bake the cheesecake until firm and set on the outside, still slightly jiggly in the middle, about 1 ½ - 1 ¾ hours.
Remove from the oven and cool on a wire rack until room
temperature.
Wrap the cake with plastic wrap and refrigerate for at least two hours, or
overnight if desired.
Remove the sides of the pan and transfer the cheesecake to a
cake stand or serving plate.
To serve, top with a dollop of whipping cream and a toasted
pecan.
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