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Pumpkin Cheesecake

Source of Recipe

Unknown
Pumpkin Cheesecake

Exchanges
WW Points
Servings: 16

1/3 cup graham cracker crumbs
1 can (16 ounces) solid pack pumpkin
2 cups low-fat ricotta cheese
3/4 cup sugar
3 tbsp all-purpose flour
1 tbsp nonfat dry milk powder
1 tbsp ground cinnamon
1 tsp ground allspice
1 egg white
3/4 cup canned evaporated skim milk
1 tbsp vegetable oil
1 tbsp vanilla

Preheat oven to 400F. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.

Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.

Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275�F; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed for 1 hour.

Remove from oven; cool completely on wire rack. Remove sprinform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh fruit, if desired.

One serving equals:�.121 Calories; 2g Fat; 4mg Cholesterol; 56mg Sodium; 20g Carbohydrate; 1g Fiber; 4g Protein ++++ Exchanges: 1-1/2 Starch/Bread; 1/2 Fat ++++ WWP: 2