Pumpkin Ricotta Cheesecake

Makes 8 Servings

12 (2 1/2" square) honey graham crackers, made into crumbs
1 1/3 cups instant nonfat dry milk powder
3/4 cup part-skim ricotta cheese
3/4 cup egg substitute
2/3 cup low-fat (1%) cottage cheese
1/2 cup canned pumpkin
1/4 cup firmly packed light brown sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

Preheat oven to 300F. Spray an 8" spring-form pan with nonstick cooking spray.
Sprinkle bottom of pan evenly with graham cracker crumbs. In a blender or
food processor, puree remaining ingredients until smooth; pour mixture into
prepared pan. Bake 50-60 minutes, or until knife inserted in center comes
out clean. Cool completely on rack. Cover and refrigerate until ready to serve.

SERVING SIZE:  1/8 of pie

POINTS:  4 (3.5)

PER SERVING: 160 Calories, 12 g Protein, 1 g Fat,
24 g Carbohydrate, 263 mg Sodium

* 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.

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