Here’s a lighter version of a traditional holiday dessert.
1/3 cup graham cracker crumbs
1 can (16 oz.) solid pack pumpkin
1 cups low-fat ricotta cheese and 1 cup fat free ricotta cheese
¾ cup sugar
3 tablespoons all-purpose flour
1 tablespoon nonfat dry milk powder
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 egg white
¾ cup canned evaporated skim milk
1 tablespoon vegetable oil
1 tablespoon vanilla
Preheat over to 400 degrees. Spray 9-inch spring form pan with nonstick cooking spray. Add graham crumbs; shake to coat pan evenly. Set aside.
Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated milk, oil, and vanilla; process until smooth.
Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed for 1 hour. Remove from oven. Cool completely on wire rack. Remove spring form pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh fruit, if desired.
Nutrition information per serving (per slice; 10 slices per cheesecake):
Total fat: 4.2 gm (Saturated: 1.5 gm; Polyunsaturated: 0.7 gm; Monounsaturated: 1.7 gm)
Cholesterol: 12.4 mg
Sodium: 124.2 gm
Potassium: 221.9 gm
Total carbohydrate: 31.8 gm
Dietary fiber: 2.1 gm
Sugars: 21.8 gm
Protein: 7.9 gm