Saturday, November 24, 2012

Saturday's Supper - Pumpkin Cheesecake

In case you haven't had enough of holiday type foods today's recipe is lighter and totally different from your typical cheesecake. It's lighter and almost more of a custard-type consistency (though not quite that smooth) and it's not that rich cheesecake flavor because it doesn't have cream cheese in it. That being said if you are open to trying something new and different I think you'll like it. The first few bites for me were deciding if I liked this or not but once I realized it wasn't going to be a typical cheesecake I decided I loved it! Plus it's super healthy compared to a typical cheesecake since it's only 6 points (serves 6) on Weight Watchers. BOOM!

Pumpkin Cheesecake
Weight Watchers New Complete Cookbook

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
One 15-ounce canned pumpkin puree

1. Preheat the oven to 350; 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 spiderweb.

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.

No modifications this time. Joe baked this and he usually follows the directions. I did cut our pie into 8ths instead of 6ths to save a few points and spread the pie love for another day. You could serve this with your favorite whipped topping or maybe some ice cream if you're not watching your intake.

Try a sprinkle of cinnamon or nutmeg on top of your whipped topping for some extra flavor!

Do you have a favorite holiday dish you'd like to lighten up or do you consider the holidays a time to indulge?

2 comments:

  1. Pumpkin and Cheesecake- two of my favorite things. I'm pretty sure this would be a win for me. I allow myself to indulge a little over the holidays but I pay the price in January! haha

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    1. Seriously! I love pumpkin and cheesecake. It's just a different recipe but if you're watching your indulgences this is a good treat. I really liked it after I realized it wasn't going to be a typical cheesecake. MMMM. I'm definitely indulging too but most of the things I'm having are still homemade from scratch. That's kind of my guide. If someone took the time and effort to make something from scratch I'll usually indulge but I say no to store bought things. Got to draw the line somewhere. HA HA HA!

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