Pumpkin Cheesecake

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

Makes 6 Servings

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 granulated sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 1/2 cups pumpkin puree

Preheat oven to 350oF. Spray a 9" glass pie plate with nonstick cooking spray.
Sprinkle graham cracker crumbs over bottom of pie plate; set aside. In food
processor or blender, combine cottage cheese and ricotta cheese; process 1
minute, until smooth. Transfer cheese mixture to large bowl. Add egg substitute,
sugar, ginger, vanilla extract, nutmeg, cinnamon and salt; stir to mix well.
Reserve 1/4 cup of cheese mixture; set aside. Add pumpkin to cheese mixture
in large bowl; stir until blended. Scrape batter into prepared pie plate.
Drizzle the reserved cheese mixture in 3 concentric circles over the pumpkin
batter. With knife, lightly draw the batter from the center toward the outer
edge; starting about 2 inches from line, lightly draw the knife from the outer
edge toward to center. Repeat pattern around the pie, alternating directions,
until a spider web pattern is formed. Bake 45-50 minutes, until knife inserted
in center comes out clean. Cool completely on rack.
Cover and refrigerate until ready to serve.

SERVING SIZE:  1/6 of pie

POINTS:  4.5

SELECTIONS:  1/8 Vegetable, 1 1/2 Proteins, 1/2 Bread, 60 Optional Calories

PER SERVING:  218 Calories, 12 g Protein, 4 g Fat, 33 g Carbohydrate,
344 mg Sodium, 11 mg Cholesterol, 1 g Dietary Fiber