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Low Fat Pumpkin Cheesecake

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Low Fat Pumpkin Cheesecake

Features:
    • 1hr 15mins
    • Serves 8
    • Medium

    Directions

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    Ingredients:

    1/2 cup reduced-fat cream cheese, room temperature

    2 cups light/low-fat ricotta cheese

    3/4 cup canned pure pumpkin

    1/2 cup fat-free plain Greek yogurt

    1/2 cup egg whites or fat-free liquid egg substitute

    1/4 cup all-purpose flour

    1/4 cup Truvia spoonable calorie-free sweetener

    2 tsp. vanilla extract

    1 tsp. pumpkin pie spice

    1 tsp. cinnamon

    1/2 tsp. baking powder

    1/4 tsp. salt

    1/4 tsp. nutmeg

    1 sheet (4 crackers) low-fat honey graham crackers, lightly crushed

    Directions:

    Preheat oven to 325 degrees. Spray a 9″ springform cake pan with nonstick spray. Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven.
    In a large bowl, stir cream cheese until smooth. Add ricotta cheese and pumpkin. With an electric mixer set to medium speed, beat until smooth, 1 – 2 minutes. Continue to beat while gradually adding all remaining ingredients except graham crackers. Beat until smooth, another 1 – 2 minutes.
    Evenly pour mixture into the cake pan.
    Bake until firm and light golden brown, about 50 minutes.
    Let cool completely, about 1 hour.
    Refrigerate until chilled, at least 3 hours.
    Sprinkle with crushed graham crackers. Release springform, and slice.

    MAKES 8 SERVINGS

    1/8th of recipe (1 slice)
    Nutrition information:
    Pointsplus: 4
    Smartpoints: 5
    143 calories
    5.5g total fat
    3g Sat fat
    299mg sodium
    18g carbs
    1.5g fiber
    5.5g sugars
    10.5g protein

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