Pumpkin Cheesecake

Recipe By :Weight Watchers

4 Points per serving

9 graham crackers -- (2 1/2" squares), made into crumbs

1 cup low-fat -- (1%) cottage cheese

3/4 cup part-skim ricotta cheese

3/4 cup egg substitute

1/2 cup sugar

1 teaspoon ground ginger

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1/8 teaspoon salt

1 (15 oz) can canned pumpkin puree

"An amazingly rich-tasting cheesecake, just right to serve as the finale to a holiday meal."

1. Preheat the oven to 350º F; spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate.

2. In a food processor or blender, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, ginger, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended. Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge; about 2" from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions, to make a spider web.

3. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve.

Makes 6 servings.

Serving size (1 slice)

According to the cookbook: Per serving: 218 Cal, 12g Pro, 4g Fat, 33g Carb, 344mg Sod, 11mg Chol, 1g Fib Weight Watcher Points: 4

Source: "Weight Watchers® New Complete Cookbook, page 352-353" Copyright: "Weight Watchers International, Inc., 1998; ISBN 0-02-862449-1"