Light cream cheese for pumpkin cheesecake?

[Anonymous]

Went to two stores this morning and none had regular cream cheese in stock. I bought three sticks of 1/3 reduced fat Philadelphia cream cheese for a pumpkin cheesecake. Wil this work?

[Anonymous]

It'll do, it may bit taste as good. Maybe add an extra egg?

[Anonymous]

Honestly I don’t think so. I would try another store or two.

[Anonymous]

Does this really make a big difference? Asking genuinely as an avid home cook but not so much a baker. I am trying a new cheesecake, which admittedly I don’t make often, and planned to use 1 package regular cream cheese and 1 neufchatel thinking it won’t be too noticeable at half.

Am I much mistaken?

[Anonymous]

Regular will work better and taste better. The light ones have extra ingredients and do not break down and mix together as well as the regular ones.

[Anonymous]

I always use light and my cheesecakes turn out fine.

[Anonymous]

I wouldn't do that and I've made a lot of cheesecakes. Sorry, I know going to the store again blows but it is your best bet.

[Anonymous]

Add butter?

[Anonymous]

It won't have enough fat to be the binder/stiffner you need for a successful cheesecake.

It will be a messy eye sore flop when you go to cut into it and serve on a plate (top with whip cream to minimize how deflated it looks).

[Anonymous]

It will be gross.