Pumpkin Ricotta Cheesecake

gwenmf

Pumpkin Ricotta Cheesecake

Makes 8 Servings

Ingredients

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 300oF. 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

SELECTIONS: 1/8 Vegetable, 1/2 Milk, 1 Protein,
1/2 Bread, 25 Optional Calories

PER SERVING: 160 Calories, 12 g Protein, 1 g Fat,
24 g Carbohydrate, 263 mg Sodium, 3 mg Cholesterol

annascrapper

thanks:flowerforyou:

Bobtheangrytomato

Bump

tnqnt

Bump .... quick question:
I have a huge aversion to cottage cheese. Does this recipe hide it well or can you tell its in there?
thanks :)

Spamcat

Bump

Mock_Turtle

looks delish!

ilovelucy711

Bump .... quick question:
I have a huge aversion to cottage cheese. Does this recipe hide it well or can you tell its in there?
thanks :)

I am sure that you can put it in the food processor so that it will be creamy!