Maple Pumpkin Cheesecake

Maple-Pumpkin Cheesecake

Graham cracker crust in 8" pie pan
1 lb. low-fat cottage cheese
1/2 cup plain low-fat yogurt
3/4 cup pumpkin puree (or 1 can)
1/4 cup flour
3 eggs
1 tsp. vanilla
1/4 cup maple syrup
1/2 tsp. pumpkin pie spice
Preheat oven to 325°.
Put all ingredients into blender, a little at a time, alternating wet and dry.
Process until smooth, then pour into crust and spread evenly.
Bake for about 50 minutes.
Let cool before serving.

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