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Pumpkin Cheesecake

This week starts season premier week, so I thought, season premier?  Hmmm, that gives me an idea!  Let’s start out the fall season right with one of the best veggies of the season.  Pumpkin!  Is that actually a fruit or vegetable?  Anyway, I thought I would have one week of pumpkin recipes.   I thought, why don’t I start it out with a bang?  A guilt free Pumpkin Cheesecake!  Sounds good, right?  Remember with a little modification, you can still have the foods you love, you just have to change up the ingredients a little.


So as soon as I came home from work, I whipped up the cheesecake.  It only took about 20 minutes, nice!  It takes 60 minutes to bake, so I figured I better get my Jackie workout in, since I know before bed I’ll have to have a piece of cheesecake. It takes 4 hours to cool.  That’s the worse!  I may dig in sooler if I can and I did after 2.5 hours after cooling.  Any way  with my 30 minute workout, I burned 303 calories, nice!  I needed that since I slacked all week.  I wasn’t feeling great after I donated blood, but I’m back and I am hungry!!!!


Here is the crust ready to be baked on 350 for 10 minutes.  It may need a pinch more butter or applesauce, it seems a little crumbly.


Here is the first layer of pumpkin cheesecake.  Just spread over crust once the crust is cooled from the over.


This is the 1 cup you reserved.  You use that to make a swirl topping.  Just add a few tablespoons at a time and then swirl with a knife.


Bake for 60 minutes, and it’s done, I may have cooked it a pinch to long, check it at 50 minutes to see if the cake is settles.


After about 1.5 hours of cooling I took the spring pan off. I’m hoping that will cool the cake quicker.  I really, really want a piece.


Swirly top!!  Is it ready yet?


Yum!  Need I say more?  This was so good!  You won’t be disappointed!  Trust me on this one!!




  1. Preheat oven to 350 degrees.  In a medium bowl, mix together the crushed graham crackers, butter, applesauce, and ground ginger. Press into the bottom, and about 1 inch up the sides of a 9-inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, ½ cup raw sugar, and vanilla until smooth. Mix eggs in one at a time, blending well after each. Set aside 1 cup of the mixture. Blend ¼ cup raw sugar, pumpkin, cinnamon, apple cider vinegar and nutmeg into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 1 hour in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow the cake to cool before removing pan rim. Chill for at least 4 hours before serving.
Before I give you the calorie count let’s do a comparison shall we.  
Cheesecake Factory – 1 slice from 10″ cake
Calories: 680, fat:  45g, saturated fat:  24g, cholesterol:  215, sodium: 320, Carbs:  63, Fiber 3g, Sugar:  49g, Protein:  11
Mine:  Calories:  221, fat:  7.1, Saturated fat:  3.2, Cholesterol:  20, Sodium:  374, Carbs:  30, Fiber 1.5, Sugar:  22.7, Protein:  7.1
Who do you love now?  You can have a piece guilt free.  If you want less sugar, I would cut it back to about 1/2 cup.  Don’t you love the fat difference?  He he I love it!!
Tomorrow I have a special post so I won’t be posting a recipe, but Pumpkin will be back on Saturday. I also wanted to say Happy Birthday to my dear friend Diane!!!    Have a wonderful evening!!!!  You know I will!!   Shhhhh, maybe I’ll have one more piece, lets keep that between us.  Enjoy!!!!
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