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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This is a wonderful desert for Thanksgiving dinner! Everybody just loved it and no one knew it was light. Ingredients:
1/3 cup graham cracker crumbs |
1 (16 ounce) can solid pack pumpkin |
2 cups low-fat ricotta cheese |
3/4 cup sugar |
3 tablespoons all-purpose flour |
1 tablespoon nonfat dry milk powder |
1 tablespoon ground cinnamon |
1 teaspoon ground allspice |
1 egg white |
3/4 cup skim evaporated milk |
1 tablespoon vegetable oil |
1 tablespoon vanilla |
Directions:
1. Directions:.
2. Preheat oven to 400 degrees. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.
3. Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
4. 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 sprinform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh fruit, if desired.
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