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Smart-Choice Candied Pumpkin-Topped Cheesecake
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Smart-Choice Candied Pumpkin-Topped Cheesecake

6 Hours 35 Minutes
25 Min Prep
6 Hr 35 Min Cook
Thanks to reduced-fat versions of vanilla wafers and sour cream, this candied pumpkin-topped cheesecake is a better choice for dessert fans.
What You Need
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16 servings
Original recipe yields 16 servings
40 reduced-fat vanilla wafers, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup granulated sugar
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 tsp. ground Mexican cinnamon (canela)
1/2 tsp. ground cloves
4 eggs
1 tsp. whole cloves (about 15)
1 tsp. anise seed
2 cups water
8 small cones (1 oz. each) piloncillo (Mexican brown loaf sugar), coarsely chopped
2 cinnamon sticks
3 cups chopped fresh pumpkin (about 1/2-inch pieces)
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Let's Make It
1
Heat oven to 325ºF.
2
Mix wafer crumbs and butter until blended; press onto bottom of 9-inch springform pan.
3
Beat Neufchatel and granulated sugar in large bowl with mixer until blended. Add sour cream, ground cinnamon and ground cloves; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4
Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5
Meanwhile, place whole cloves and anise seed on center of 5-inch-square piece of cheesecloth; tie closed with kitchen string. Place in medium saucepan. Add water, piloncillo and cinnamon sticks; bring to boil. Simmer on medium-low heat 40 min., stirring occasionally. Remove and discard cheesecloth pouch. Add pumpkin to water remaining in saucepan; simmer 20 min. or until pumpkin is tender, stirring occasionally. Cool completely.
6
Remove cinnamon sticks from pumpkin mixture just before serving; spoon pumpkin mixture over cheesecake. Garnish with cinnamon sticks.
Kitchen Tips
Small Changes Add Up
Small ingredient substitutions, such as reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or Light Sour Cream, result in a savings of 70 calories and 9g of fat, including 5g of sat fat, per serving, when compared to a traditional recipe.
How to Prepare in 13x9-inch Pan
To bake cheesecake in a 13x9-inch pan, prepare as directed except reduce the baking time to 40 min. or until center is almost set.
If You Don't Have Cheesecloth
If you don't have cheesecloth, you can use a small paper coffee filter to make the pouch instead.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 11g
55%
Trans Fat 1g
Cholesterol 95mg
32%
Sodium 340mg
15%
Total Carbohydrates 35g
13%
Dietary Fibers 1g
4%
Sugars 29g
58%
Protein 8g
16%
Vitamin A
80%
Vitamin C
2%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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