Lowfat Chocolate Pumpkin Cheesecake
Each bite of Lowfat Chocolate Pumpkin Cheesecake is smooth, creamy, pumpkin spicy, chocolatey and delicious. You will never miss the fat!
Servings 8 servings
Calories 287kcal
Ingredients
- 1 8- inch ready made chocolate cookie crust I used an Oreo crust
- 12 ounces fat free cream cheese softened
- ½ cup granulated sugar
- 1 ½ tablespoon flour
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ½ cup pumpkin
- 2 eggs
- ¾ cup mini semisweet chocolate chips
- 2 cups frozen fat free whipped topping thawed (more for decoration, if desired)
Optional garnish:
- Hot fudge and chocolate sprinkles
Instructions
- Preheat oven to 325°F.
- In medium bowl, beat cream cheese, sugar, flour and spices until smooth. Add pumpkin and eggs; beat until well blended. Stir in chocolate chips. Pour into pie crust.
- Bake in preheated oven for 1 hour or until edges are set. Center of cheesecake will be soft. Don't take cheesecake out of oven though. Turn oven off. Let cheesecake stand in oven with door open at least 4 inches for 30 minutes. Remove from oven. Cool to room temperature. Refrigerate overnight.
- Spread whipping topping on top of cheesecake. Pipe additional whipped topping around edges, if desired. I used a pastry bag fitted with a 1M pastry tip. Sprinkle with chocolate sprinkles, if desired. Serve with hot fudge, if desired.
- Note: To minimize cracking, you can place a shallow pan half full of water on lower oven rack during baking.
Nutrition
Calories: 287kcal | Carbohydrates: 36g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 345mg | Potassium: 311mg | Fiber: 2g | Sugar: 27g | Vitamin A: 744IU | Vitamin C: 1mg | Calcium: 194mg | Iron: 2mg