| Total: | 1 hr 35 min |
| Prep: | 15 min |
| Cook: | 1 hr 20 min |
| Yield: | 12 servings |
Ingredients
- 8 sheets honey graham crackers
- 1 tablespoon unsalted butter, melted
- 12-ounces 1/3rd less fat cream cheese, at room temperature
- 1/2 cup light brown sugar, packed
- 1/3 cup plus 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 2/3 cup low-fat (2%) Greek style plain yogurt
- 2 large eggs, at room temperature
- 2 large egg whites, at room temperature
- 1 15-ounce can pumpkin puree
- 2 tablespoons all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
Instructions
- Position the oven racks in center and lower third of your oven. Fill a roasting pan about half full of water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F.
- Coat a 9-inch springform pan with nonstick cooking spray. Put the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and grind until fine. Add the butter and two tablespoons of water and pulse until moistened. Press into the bottom of the prepared springform pan. Bake until set and golden brown, about 10 minutes. Cool completely.
- Combine the cream cheese, brown sugar, 1/3 cup granulated sugar and salt in a large bowl. Beat, with an electric mixer on medium speed, until smooth and fluffy. Add the yogurt, egg and egg whites, reduce the mixer speed to low, and continue to beat until blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.
- Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, about 1 hour to 1 hour and 10 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and then pan to release the sides. Cool completely and then chill until cold, at least 4 hours, or overnight.
- Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Sprinkle the remaining 2 tablespoons sugar over the top of the cheesecake and brulee the sugar with a kitchen torch or under the broiler for a few seconds.
Nutrition Facts
| Calories | 228 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 34 milligrams |
| Sodium | 154 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 2 grams |
| Protein | 6 grams |
| Sugar | 22 grams |
Reviews
Outstanding in every way!!! Fun to make, excellent flavors and best of all….. light & lower calorie!!! YES! Followed exactly, don’t change a thing.
Haven’t made this yet but will be making for Thanksgiving. My question is…..can I use crushed vanilla wafers or other cookies instead of crushed graham crackers?
Made it exactly as called for, but made my own Pumpkin Our spice using a recipe on the web. Took this to a potluck, everyone loved it! I love that a satisfying serving of this is only 225 calories. This would be great for winter holidays and potlucks.
My sister made this and followed the recipe to a T (except used dark brown sugar, she didn’t know there was a difference) since she doesn’t bake at all. The only step she skipped was the brûlée. It was absolutely amazing, not too dense, but too creamy, and not too sweet. Better than the almost famous cheesecake recipe and lighter on calories but sure tastes luscious. Will always use greek yogurt in cheesecake from now on!
I made this a couple weeks ago and it was fantastic! The brulee gives it an extra crunch and it just melts in your mouth. I didn’t really care for the crust recipe so I will be using my own when I make it again for Thanksgiving. Also a word of advice, do not try to brulee the sugar and then serve it right away, it makes the cheesecake warm. I suggest to do this about 30-45 mins before serving and putting it back in the fridge to get cold again.
This is simply great!