On Nov 13, 2:19*pm, "gloria.p" > wrote:
> Catmandy (Sheryl) wrote:
>
> > The pumpkin cheesecake is 5 pts per serving. It uses egg beaters, a
> > can of pumpkin, a bar of neufchatel cheese, a 15 oz container of fat
> > free ricotta..... sugar, spices... a ginger snap and butter crust.
> > Looking forward to it.
>
> That sounds wonderful, Sheryl. *Do you have the recipe on your HD
> and would you share? *Our family is all fighting weight gain but
> we have to have dessert!
>
> TIA,
> gloria p

Since you both asked: here it is

From the WW cookbook Healthy and Happy Celebrations

Pumpkin and Ricotta Cheesecake

18 ginger snap cookies, broken in half
2 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons gran. sugar
1 (15 oz) container fat free ricotta cheese
1 (8 oz) package neufchatel cheese (red. fat cream cheese)
1/2 cup packed light brown sugar
2 tablespoons corn starch
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg, plus more for garnish
1 (15 oz) can of pumpkin puree
1 cup fat free egg substitute
1 cup thawed fat free cool whip type whipped topping (I'm going to use
spray Reddi Whip)

preheat oven to 350 deg. Put gingersnaps in food processor and pulse
to make fine crumbs. Add melted butter and 2 tablespoons gran. sugar.
Pulse until blended.
Spoon crumbs into 9" springform pan, press evenly into bottom and up
sides of pan. Bake until dried, about 8 min. Let cool

Put ricotta in food processor (no need to rinse it out) and pulse
until smooth. Add cream cheese, brown sugar, cornstarch, spices and
1/2 cup of sugar. Process until smooth and blended, stopping to scrape
down sides of bowl a few times. Add pumpkin puree and egg substitute.
Pulse until mixed. Pour filling over crust and level top. Bake until
filling is set and no longer jiggles in the center, a bout 1 hour 10
min.

Cool cheesecake in pan on wire rack. Cover pan with plastic wrap and
refrigerate until chilled, at least 4 hours or over night. To serve,
release sides of pan. Spread top of cheesecake with whipped cream or
topping. Sprinkle with a light dust of nutmeg. Cut into 12 slices.

The top of the cheesecake will crack as it bakes and cools. Can be
made up to 2 hours ahead and kept refridgerated.


I suppose some of the sugar could be replaced with Splenda but I'll
make it as written, except for the whipped topping. I despise Cool
Whip. I prefer the spray can stuff!