CRUSTLESS PUMPKIN CHEESECAKE

This tasty little treat is super easy to make and is a family favorite around the Fountain household. Say goodbye to boring old pumpkin pie and hello to a handful of ingredients and Thanksgiving deliciousness!

What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake?

Why You’ll Love This Recipe

Crustless Pumpkin Cheesecake is a delightful twist on the traditional pumpkin pie, offering a rich and creamy texture with the comforting flavors of fall spices. It’s perfect for those who love cheesecake but want something a little more festive for the holiday season. Plus, with fewer ingredients than a traditional cheesecake, it’s simpler to prepare without sacrificing taste.

Kitchen Equipment You’ll Need

• 9-inch springform pan
• Electric mixer
• Butter knife
• Measuring cups and spoons

Ingredients

• Non-stick cooking spray
• 3 (8 oz) bars Neufchatel cream cheese, warmed in microwave for 15 seconds
• 1/3 cup brown sugar blend
• 3 large eggs
• 1 (15 oz) can pumpkin
• 1/2 cup low-fat maple or vanilla yogurt
• 2 tbsp flour
• 1-1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp imitation maple or rum flavoring
• 1 tsp vanilla extract
• 1/4 cup thinly sliced crystallized ginger (for garnish), optional

Step-by-Step Instructions

1. Preheat your oven to 350º F. Coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray.
2. Using an electric mixer, beat the cream cheese and brown sugar blend together until smooth. Add the eggs one at a time, beating well after each addition. Then, blend in the pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla extract until fully combined.
3. Pour the filling into the prepared pan. Bake for about 1 hour and 10 minutes, or until the outer rim is puffy and the center is slightly wobbly. Remove from the oven and run a butter knife around the inner edge, but do not remove the pan side. Let it stand at room temperature for 30 minutes.
4. Refrigerate the warm cake, uncovered, until cold. Then cover with foil and refrigerate for at least 4 hours, or up to 3 days. Remove from the fridge 1 hour before serving.
5. When ready to serve, carefully remove the side of the pan. Cut into 12 wedges using a wet knife, wiping it clean between cuts. Garnish with crystallized ginger if desired.

Tips for Success

• Ensure the cream cheese is softened before mixing to achieve a smooth batter.
• Do not overbake; the center should still have a slight jiggle when you remove it from the oven.
• For clean cuts, dip the knife in hot water and wipe it clean between each slice.

Additional Tips and Variations

Consider adding a touch of nutmeg or cloves for an extra spice kick. If you’re a chocolate lover, try drizzling a bit of dark chocolate over the top before serving.

Nutritional Highlights (Per Serving)

This cheesecake is not only delicious but also mindful of calories with Weight Watchers points of 3 PointsPlus and 4 SmartPoints per serving.

Frequently Asked Questions (FAQ)

• Can I use regular cream cheese instead of Neufchatel? Yes, regular cream cheese can be used, but it will alter the nutritional content slightly.
• How long can I store the cheesecake? This cheesecake can be stored in the refrigerator for up to 3 days.
• Can I freeze the cheesecake? Yes, you can freeze it for up to a month. Thaw in the refrigerator before serving.

Conclusion

Now that you’ve got the recipe, it’s time to treat yourself to this delightful Crustless Pumpkin Cheesecake! Perfect for holiday gatherings or just a cozy night in, this cheesecake will surely impress. Give it a try and let us know how it turns out in the comments below. Happy baking!