Pumpkin Cheesecake

By Melzie

Ingredients

• 9 graham crackers (2 1/2" squares) made into crumbs
• 1 cup low fat cottage cheese
• 3/4 cup part skim ricotta cheese
• 3/4 cup egg substitute
• 1/2 cup sugar
• 1 tsp ground ginger
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1 (15 oz) canned pumpkin puree

Preparation

Step 1

Preheat oven to 350. Spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate.

In a food processor or blender, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, ginger, vanilla, nutmeg, cinnamon, and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended.

Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge; about 2" from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions to make a spiderweb.

Bake until knife inserted in center comes out clean, 45 - 50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve.

Per 1/6 serving: 218 calories, 4 g total fat, 2 g sat fat, 11 mg chol, 344 mg sodium, 33 g carb, 1 g fiber, 12 g protein, 138 mg calcium.