Cheesecake: 4 pt. Pumpkin Cheesecake
Source of Recipe
Jenny
List of Ingredients
9 graham crackers (2 1/2 inch squares), made into crumbs
1 cup low-fat (1%) cottage cheese
3/4 cup part-skim ricotta cheese
1/2 cup sugar
1 tsp ground ginger
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 tsp cinnamon
One 15-ounce canned pumpkin pureeRecipe
1. Preheat oven to 350 degrees; spray a 9-inch 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 substitue, 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 from the outer edge toward the center. Repeat around the pie, alternating directions, to make a spiderweb.
3. Bake until a knife in the center comes out clean, 45-50 minutes. Cool completely on rack. refrigerate, covered, until ready to serve.
Serves 6. 4 points per serving
|
|
member logon
