Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
For the Cheesecake Layer:
8 oz reduced-fat cream cheese, softened
8 oz fat-free cream cheese, softened
1/2 cup granulated sugar
1/4 cup fat-free sour cream
1 teaspoon vanilla extract
2 large egg whites
1 large egg
For the Pumpkin Layer:
1 cup canned pumpkin puree
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (160°C) and line a 9×9-inch baking pan with parchment paper or lightly grease it.
2. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared baking pan to create an even crust.
Bake for 10 minutes, then set aside to cool slightly.
3. Prepare the Cheesecake Layer:
In a large mixing bowl, beat both the reduced-fat and fat-free cream cheese until smooth.
Add the sugar, sour cream, and vanilla extract, and beat until everything is well incorporated.
Add the egg whites and whole egg, one at a time, mixing gently on low speed until just combined. Be careful not to overmix.
4. Prepare the Pumpkin Layer:
ADVERTISEMENT
