CRUSTLESS PUMPKIN CHEESECAKE

Crustless Pumokin Cheesecake

YOU’LL NEED:

Non-stick cooking spray

3 (8-Ounce(s)) bars neufchatel cream cheese, warmed in microwave 15 seconds

1/3 Cup(s) brown sugar blend

3 Large eggs

1 (15-Ounce(s)) can pumpkin

1/2 Cup(s) low-fat maple or vanilla yogurt

2 Tbsp(s) flour

1-1/2 Tsp(s) ground cinnamon

1 Tsp(s) ground ginger

1 Tsp(s) imitation maple or rum flavoring

1 Tsp(s) vanilla extract

1/4 Cup(s) thinly sliced crystallized ginger (for garnish), optional

HOW TO MAKE:

1-Preheat oven to 350ºF. Coat the bottom and sides of a 9-inches spring form pan with non-stick cooking spray.

2.Using an electric miiiixer, beat cream cheese and brown sugar blend together until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground giiinger, maple flavoring and vanilla extract.

3-Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hr and 10 mins. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 mins. Refrigerate warm cake, uncovered until cold. Then cover with foil and refrigerate at least 4 hrs (or up to 3 days). Remove 1 hr before serving.

4. When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized giiinger, if desired.

Yield: 12 equal size servings. | 3 PP+| 4 SP.

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