Reduced Fat Pumpkin Cheesecake

My Reduced Fat Pumpkin Cheesecake is has a layers of pumpkin filling and a fresh creamy yogurt cheesecake.

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It is made with reduced fat cream cheese and a touch of non-fat Greek yogurt. It still has that rich and cheesy cheesecake taste, it just isn’t as dense.

INGREDIENTS

– Graham Cracker Crumbs – Butter – Reduced Far Cream Cheese – Fat Free Greek Yogurt – Eggs Full Ingredients

Heat your oven to 350 degrees. Melt the butter in a small bowl in the microwave. Stir in the Graham Cracker Crumbs and 1 tablespoon sugar, and then press the mixture into the spring form pan.

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Place in the oven and bake for 10 minutes. After 10 minutes, remove from the oven and let cool.

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While the crust bakes, beat the cream cheese with a mixer on medium speed for 1 minute. Then add the yogurt, egg whites, 1/4 cup sugar, and flour.

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Beat for another 3 minutes, stopping to wipe down the sides of the bowl. Add the lemon juice, butter, and vanilla. Mix for another minute.

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Prepare the pumpkin layer by stirring together the pumpkin pie filling, egg yolks, and remaining sugar.

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