Guilt-Free Pumpkin Cheesecake Recipe

August 5, 2011

Mmm…doesn’t that look delicious?  Kind of gets you ready for Thanksgiving doesn’t it?  If you’re looking for a holiday dessert recipe that won’t put too much of a dent in your diet, boy do we have a surprise for you!  Be prepared to delight in dessert guilt-free.  This is a Thanksgiving recipe for those who are interested in counting calories and watching their sugar intake without taking delciousness out of dessert!

Ingredients:

• Butter
• ½ cup pecans, coarsely chopped
• 2 (8 oz) packages 1/3 less fat cream cheese, softened
• 2 tsp. vanilla extract
• 1 can of puréed organic pumpkin
• 1 cup of Swerve
• ½ cup FAGE 2% yogurt (or ½ cup light sour cream)
• 4 eggs
• 1 ½ tsp. cinnamon
• 1 tsp. ginger
• ½ tsp. nutmeg
• ¼ tsp. cloves
• ¼ tsp. salt

Directions:
1. Preheat oven to 300 degrees F. Butter the bottom and sides of 9 ½ inch spring form cheesecake pan.
2. Sprinkle the bottom of the pan with chopped pecans, distribute evenly.
3. Beat Swerve, vanilla extract, and cream cheese in a mixing bowl with electric mixer until fluffy.
4. Add pumpkin and yogurt, mixing thoroughly on medium speed. Add in eggs one at a time, mixing well after each.
5. Mix in spices and salt.
6. Pour batter over the nuts in the pan and bake for 1 hour and 20-30 minutes (test center: knife placed in center should come out clean)

Makes 12 servings:
Per slice: 170 calories, 12 g fat, 5g saturated fat, 7g carbohydrates, 2g sugar, 8g protein

Enjoy!

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