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Pumpkin Cheesecake

Servings: 16
Ratings Rating: 3.67, 3 Votes | Read Comments
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  • 1/3 cup graham cracker crumbs
  • 1 can (16 ounces) solid pack pumpkin
  • 2 cups low-fat ricotta cheese
  • 3/4 cup sugar
  • 3 tbsp all-purpose flour
  • 1 tbsp nonfat dry milk powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground allspice
  • 1 egg white
  • 3/4 cup canned evaporated skim milk
  • 1 tbsp vegetable oil
  • 1 tbsp vanilla


  1. Preheat oven to 400F. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.
  2. 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.
  3. Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275F; 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.

Nutritional Information (Per Serving)
Sodium: 56 mg
Cholesterol:4 mg
Fat: 2g
Carbohydrates: 20g
Exchanges: 1-1/2 Starch/Bread; 1/2 Fat

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