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Pumpkin CheesecakeHappy Thanksgiving

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.

Pumpkin Cheesecake

Recipe Ingredients

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

Recipe Directions

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.

Nutrition Information

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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Thanksgiving Fact

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.