Happy Healthy Holidays!
A graham crust filled with low fat ricotta cheese mixed with flour, dry milk powder, spices of cinnamon and allspice, evaporated milk and of course, the star of the show, pumpkin.
1/3 cup graham cracker crumbs
1 can (16 ounces) 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 canned evaporated skim milk
1 tablespoon vegetable oil
1 tablespoon vanilla
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.
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.
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 your Pumpkin Cheesecake with fresh fruit, if desired.
Recipe makes 8 servings
Calories: 121; Protein: 4g; Sodium: 56mg; Cholesterol: 4mg; Fat: 2g; Carbohydrates: 20g
Exchanges: 1-1/2 Starch/Bread; 1/2 Fat
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In 1939, President Roosevelt proclaimed that Thanksgiving would take place on November 23rd, not November 30th, as a way to spur economic growth and extend the Christmas shopping season. Congress then passed a joint resolution in 1941 decreeing that Thanksgiving should fall on the fourth Thursday of November. Thus it remains.