An amazingly rich-tasting cheesecake, just right to serve
as the finale to a holiday meal.
9 graham crackers (2 1/2" squares), made into crumbs
1 cup low-fat (1%) cottage cheese
3/4 cup part-skim ricotta cheese
3/4 cup egg substitute
1/2 cup granulated sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 1/2 cups pumpkin puree
Preheat oven to 350oF. Spray a 9" glass pie plate with nonstick cooking spray.
Sprinkle graham cracker crumbs over bottom of pie plate; set aside. In food
processor or blender, combine cottage cheese and ricotta cheese; process 1
minute, until smooth. Transfer cheese mixture to large bowl. Add egg substitute,
sugar, ginger, vanilla extract, nutmeg, cinnamon and salt; stir to mix well.
Reserve 1/4 cup of cheese mixture; set aside. Add pumpkin to cheese mixture
in large bowl; stir until blended. Scrape batter into prepared pie plate.
Drizzle the reserved cheese mixture in 3 concentric circles over the pumpkin
batter. With knife, lightly draw the batter from the center toward the outer
edge; starting about 2 inches from line, lightly draw the knife from the outer
edge toward to center. Repeat pattern around the pie, alternating directions,
until a spider web pattern is formed. Bake 45-50 minutes, until knife inserted
in center comes out clean. Cool completely on rack.
Cover and refrigerate until ready to serve.
SERVING SIZE: 1/6 of pie
POINTS: 6 (4.5)
PER SERVING: 218 Calories, 12 g Protein, 4 g Fat,
33 g Carbohydrate, 344 mg Sodium, 1 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
Return to Recipe Table of Contents