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Cheesecake: 4 pt. Pumpkin Cheesecake

Source of Recipe

"Weight Watchers¨ New Complete Cookbook, page 352-353"


Recipe Introduction

"An amazingly rich-tasting cheesecake, just right to serve as the finale to a holiday meal."

List of Ingredients

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 sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 (15 oz) can canned pumpkin puree


Recipe

1. Preheat the oven to 350¼ F; spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate.

2. 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 spider web.

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

Makes 6 servings.
Serving size (1 slice) , 4 pts. per slice

According to the cookbook: Per serving: 218 Cal, 12g Pro, 4g Fat, 33g Carb, 344mg Sod, 11mg Chol, 1g Fib Weight Watcher Points: 4