Pumpkin Cheesecake

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

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 with fresh fruit, if desired.

Nutrition information per serving (1/8 cheesecake):
Calories: 121
Protein: 4g
Sodium: 56mg
Cholesterol: 4mg
Fat: 2g
Carbohydrates: 20g
Exchanges: 1-1/2 Starch/Bread; 1/2 Fat