Recipe Name W/W Pumpkin Cheesecake Submitted by lacys.studio Recipe Description An amazingly rich-tasting cheesecake, just right to serve as the finale to a holiday meal. Quantity 0 Quantity Unit Prep Time (minutes) 25 Cook Time (minutes) 50 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 9 crackers (2-1/2" square) low fat keebler graham cracker crust 1 cup, small curd (not packed) 1% low fat cottage cheese 3/4 cup ricotta cheese, fat free 3/4 cup 1 carton Egg Beaters 1/2 cup granulated sugar substitute (splenda) 1 teaspoon ground ginger 1 teaspoon vanilla extract 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon, ground 1/8 teaspoon salt 1 3/4 cups pumpkin, canned Steps Sequence Step 1 Preheat the 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 food processor or blender, combine the cottage cheese and ricotta; process until smooth, about i 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 dribble 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 the 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 effect. 3 Bake until a knife inserted in the center comes out clean, 45 to 50 minutes. Refrigerate, covered, until ready to serve. 4 calories 218, total fat 4g, sodium 344, carbohydrates 33g, fiber 1g, protein 12g, PointsPlus per serving 6