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Pumpkin Cheesecake




Source of Recipe


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Recipe Introduction


servings 16
points 2


List of Ingredients




1/3 cup graham cracker crumbs
1 can (16 ounces) solid-pack pumpkin
2 cups reduced-fat ricotta cheese
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon nonfat dry milk powder
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 egg white
3/4 cup evaporated skimmed milk
1 tablespoon vegetable oil
1 tablespoon vanilla

Recipe



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

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

3. 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 1 hour. Remove from oven; cool completely on wire rack. Remove springform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh fruit, if desired.



Nutrients per Serving
(1 slice cheesecake (1/16 of total recipe) without garnish)
Calories 121
Calories from Fat 15 %
Total Fat 2 g
Cholesterol 4 mg
Carbohydrate 22 g
Fiber 1 g
Protein 4 g
Sodium 56 mg