Pumpkin Cheesecake with Oat-Walnut Crust
This luscious reduced-fat cheesecake, with a crust full of nutritional goodies, is really a very creamy pumpkin pie that easily could become a traditional favorite on Thanksgiving or any special family dinner.
2/3 cup old-fashioned rolled oats
1/2 cup walnuts
1/2 cup toasted wheat germ
2 tablespoons plus 1 cup firmly packed light brown sugar
2 packages (8 ounces each) reduced-fat cream cheese (Neufchatel)
16 ounces soft silken tofu, drained
1 can (16 ounces) solid-pack pumpkin puree (not pumpkin pie filling)
2 large eggs
2 large egg whites
2 tablespoons dark rum or bourbon
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground ginger
1/2 teaspoon salt
Preheat oven to 350-degrees. Place oats and walnuts on baking sheet and bake five minutes until lightly toasted. Transfer to food processor. Add wheat germ and 2-tablespoons brown sugar and pulse until finely ground. Transfer to a 9-inch springform pan and press mixture into bottom of pan.
In food processor (no need to rinse), combine cream cheese, tofu, pumpkin puree, whole eggs, egg whites, rum, vanilla, cinnamon, allspice, ginger, salt, and remaining 1-cup brown sugar and process until smooth. Pour batter into springform pan.
Bake one hour. Turn oven off, prop oven door open slightly and let cake stand 45 minutes in turned-off oven. Cool to room temperature, then chill overnight before serving.
Good source of: beta-carotene, copper, fiber, iron, thiamin, isoflavones, magnesium, riboflavin, selenium, thiamin, zinc.
Nutritional information per serving:
Total Fat: 14g
Saturated Fat: 6.4