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Maple Pumpkin Cheesecake
Ingredients:
3/4 Cup Graham Cracker Crumbs
2 Tablespoon Margarine -- melted
1-3/4 Cups (16 Ounce Can) Solid Pack Pumpkin
1 Cup Brown Sugar, Packed
2 8-Ounce Pk Light Cream Cheese (Neufchatel)
1/2 Cup Part-Skim Milk Ricotta Cheese
2 Tablespoon All-Purpose Flour
1-1/2 Teaspoons Pumpkin Pie Spice
1-1/2 Teaspoons Maple Flavoring
1/2 Cup Undiluted Evaporated Skimmmed Milk
1/2 Cup Egg Beaters® 99% Egg Substitute
Topping, Recipe Below
Chopped Pecans -- optional
Instructions:
Combine graham cracker crumbs and margarine in a small bowl. Press
onto bottom of 9-inch springform pan. Beat pumpkin, brown sugar, cream
cheese, ricotta cheese, flour, pumpkin pie spice and maple flavoring
in a large mixer bowl on high speed for 1 minute. Add evaporated skimmed
milk and egg substitute; beat just until blended. Pour over crust.
Bake in a preheated 350-degree oven for 65 to 85 minutes or until
knife inserted half way between center and outer edge comes out clean.
Meanwhile, prepare topping. Remove from oven; cool for 10 minutes
on wire rack. Spread with topping. Chill. Remove side of pan and sprinkle
with pecans, if desired. For Topping: Combine 1/2 cup non-fat sour
cream, 1 tablespoon granulated sugar and 1/4 teaspoon maple flavoring
in a bowl. |
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