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    You are in: Home / Recipes / Low-Fat Cranberry Pumpkin Cheesecake Recipe
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    Low-Fat Cranberry Pumpkin Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    40 mins

    2 hrs

    RunninLion's Note:

    This is a recipe I got from Ocean Spray that I tweaked a bit to reduce the fat and calories. It was a huge hit at the Thanksgiving party we had at work. Some of them still talk about how much they loved it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Combine gingersnap crumbs and butter in a medium mixing bowl. Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2 inches up the sides of pan. Set aside.
    3. 3
      Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and pumpkin and mix well.
    4. 4
      Pour mixture into crust. Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer.
    5. 5
      Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 6 hours.
    6. 6
      Carefully remove sides of pan from cheesecake. Top with cranberry sauce.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

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    Nutritional Facts for Low-Fat Cranberry Pumpkin Cheesecake

    Serving Size: 1 (141 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 335.2
     
    Calories from Fat 147
    43%
    Total Fat 16.3 g
    25%
    Saturated Fat 9.0 g
    45%
    Cholesterol 66.3 mg
    22%
    Sodium 394.8 mg
    16%
    Total Carbohydrate 41.3 g
    13%
    Dietary Fiber 1.1 g
    4%
    Sugars 21.3 g
    85%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    Splenda granular

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