Ingredients
| 24 |
oz fat-free cream cheese, at room temperature |
| 2/3 |
cup packed brown sugar |
| 3 |
large eggs |
| 15 |
oz pumpkin puree |
| 1/2 |
cup low-fat yogurt, maple or vanilla |
| 2 |
tbsp all-purpose flour |
| 1 1/2 |
tsp cinnamon |
| 1 |
tsp ground ginger |
| 1 |
tsp imitation maple or rum flavoring |
| 1 |
tsp vanilla extract |
Directions
- Preheat oven to 350 degrees. Assemble a 9 " spring form pan and coat with cooking spray.
- Using an electric mixer, beat cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ginger, maple flavoring and vanilla.
- Pour filling into pan. Bake until outer rim is puffy and the center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a knife around edges to loosen. Let stand at room temperature for 30 minutes. Refrigerate uncovered at least 4 hours. Remove one hour before serving. When ready to serve, remove side of pan.
Categories
Dessert
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