Pumpkin Cheesecake (Hungry Girl)

By bweber

Ingredients

• 1/2 cup reduced-fat cream cheese, room temperature
• 2 cups light/low-fat ricotta cheese
• 3/4 cup canned pure pumpkin
• 1/2 cup fat-free plain Greek yogurt
• 1/2 cup egg whites or fat-free liquid egg substitute
• 1/4 cup all-purpose flour
• 1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
• 2 tsp. vanilla extract
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. nutmeg
• 1 sheet (4 crackers) low-fat honey graham crackers, lightly crushed

Preparation

Step 1

Preheat oven to 325 degrees. Spray a 9" springform cake pan with nonstick spray. Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven.

In a large bowl, stir cream cheese until smooth. Add ricotta cheese and pumpkin. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding all remaining ingredients except graham crackers. Beat until smooth, another 1 - 2 minutes.

Evenly pour mixture into the cake pan. 



Bake until firm and light golden brown, about 50 minutes. 


Let cool completely, about 1 hour. 


Refrigerate until chilled, at least 3 hours. 



Sprinkle with crushed graham crackers. Release springform, and slice.