Pumpkin cheesecake with maple syrup

Submitted by enr on 14 Apr 2014
1 cup ground biscuits - preferably tea
3 tbsp sunflower oil
750 g of low-fat and unsalted cream cheese
1 and 1/2 cup brown sugar
1 and 1/2 cup maple syrup
470 g pumpkin puree
2 tsp cinnamon
1 tsp vanilla essence
1/2 tsp salt
Preheat oven to 180C degrees. Apply lightly grease a baking dish tray with peelable bottom diameter 23 cm. In a small vessel razsheetaytesmlenite biscuits and the oil. Pour the mixture in the form and push and smooth with a spoon to a thickness of 1 cm. Bake for 10 minutes until the crust of the base begins to darken. In a large bowl, beat cream the feta cheese and brown sugar until mixed. While Beat with a mixer, add the pumpkin, maple syrup, eggs, cornstarch, vanilla and salt. Pour the homogeneous mixture on up the cold base. Leveled by lifting strokes form the mixture in the table several times. Bake cheesecake 55-60 minutes to tighten in the middle. Remove it to rest and cool down near the window, for example. Then cover it with a cloth and leave it well to cool in the refrigerator for 4 hours. * If you already allow yourself a piece of cheesecake, why he is not the useful and full of beta-carotene antioxidants and pumpkin - you will not regret. * In one serving contains: 236 calories, 6 g egg white, 22 g carbohydrates, 14 g fat, 7 g saturated fat, 72 mg cholesterol, 1 g fiber, 291 mg sodium.
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14 Apr 2014
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