Pumpkin Cheesecake

  • 3/4 c. fat free sweetened condensed milk, divided
  • 12 oz. 1/3-less-fat cream cheese, softened
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 large eggs, divided
  • 1 large egg white
  • 2/3 c. canned unsweetened pumpkin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1 (9-inch) graham cracker crust

Preheat the oven to 300 degrees.

In a medium bowl, combine 1/2 cup fat free sweetened condensed milk and cream cheese. Beat until well blended; add the vanilla, salt, 1 egg and the egg white. Beat until smooth; spoon 1/2 cup of the mixture into a small bowl. Add the remaining 1/4 cup fat free sweetened condensed milk, 1 egg, pumpkin, cinnamon, ginger and allspice to the small bowl. Stir well.

Pour the white cream cheese mixture into the graham cracker crust. Pour the pumpkin cream cheese mixture over the white cream cheese mixture and swirl together using a knife.

Bake for 50 minutes in the preheated oven. Turn off the oven and allow the cheesecake to sit in the closed oven for 45 minutes. Transfer to a wire rack and cool completely. Cover and chill in the refrigerator until ready to serve.

  • Yields: 8 servings
  • Preparation Time: about 2 hours, plus chilling time
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