Donna’s pumpkin walnut cheesecake
Enjoy this creamy, smooth, great tasting cheesecake that is much lower in calories than most cheesecakes. You can purchase the pumpkin butter or make your own.
Chill pie before serving. This pie can be made a day ahead.
You may want to make 2 pies. Leftovers keep for a week in the refrigerator.
1 graham cracker pie crust, 9 inch
1 package (8 ounces) Neufchatel cheese (reduced fat cream cheese)
2 tablespoons brown sugar 2 eggs 1 teaspoon vanilla 1 tablespoon brandy 1 cup pumpkin butter – see recipe below*
Topping – combine ingredients in a small food processor while pie is baking
1/4 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon 2 tablespoons butter or margarine 1/2 cup chopped walnuts
Preheat oven to 325 degrees. Prepare graham cracker crust according to package directions. Set aside. In a food processor, combine cream cheese and brown sugar. Beat until smooth. Add eggs, vanilla, brandy, and pumpkin butter. Beat until smooth. Pour into crust.
Bake for 30 minutes and remove from oven. Sprinkle topping over pie. Return to oven and bake an additional 30 – 40 minutes or until middle of pie is set.
Pumpkin Butter (this makes enough for 2 pies)
1 can (15 ounces) canned pumpkin (not pumpkin pie filling)
1/2 cup unsweetened applesauce 1/4 cup water 1/2 cup brown sugar
1/2 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, dash of nutmeg, ginger & cloves) 1 tablespoon brandy, optional Combine the ingredients together in a small saucepan. Boil gently over low heat for 2 minutes.
Use 1 cup of the mixture for one cheesecake recipe.
Nutritional information per serving (8)
Fat, gm.: 17
Protein, gm.: 6
Carbs, gm.: 28
Cholesterol, mg.: 85
Fiber, gm.: 1.3